Scallop Scampi

with Spring Onions and Orzo
Course: Dinner, seafood
Servings: 4 people

Ingredients

  • 6 ounces orzo pasta
  • 2 tablespoons all-purpose flour
  • 1 1/4 pounds sea scallops (12 to 18)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, smashed
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 4 spring onions or 8 green onions, white and light green parts only, thinly sliced
  • 1/4 cup Chardonnay, or other dry white wine
  • 1 1/2 teaspoons coarse kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 1 tablespoon fresh lemon juice

Instructions

  • In a medium saucepan of boiling, well-salted water, cook the pasta according to package direc­tions.
  • Meanwhile, place the flour in a small bowl. Lightly dredge the scallops in the flour. In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side. Add the garlic and 2 tablespoons of the butter and cook, stirring occasionally, for 1 minute.
  • Add the onions and cook, stirring occasionally, until the scallops are just cooked through, about 1 minute. Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons of butter. Add more salt and/or pepper to taste.
  • Drain the pasta, then transfer to a platter or plates. Top with the scallop mixture and serve.
    Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com

Notes

Pairs well with 
Paris Tasting Commemorative Chardonnay

Buy Now

Mr. Grgich Icon@0.5x Join Violet Grgich for the 2023 Grgich Hills Estate Roots of Zinfandel Wine Cruise! Click here to learn more.