I used to think foods like scallops were the kind of thing only fancy chefs could make and you’d eat in fancy restaurants. Well, it turns out I was wrong! Scallops are way nicer to make at home because you can eat them the second they’re made (which is really the best way to eat them). And, (like most things) they’re way less expensive if you make them yourself.
‘But, fancy chefs can make them better than I can’, you say? Not anymore! This recipe is easy and uses honey which basically caramelizes the scallops and OMG, they’re so so so so good. The lemony, mediterranean orzo balances out the richer scallop flavors and you’re left with the most perfect dinner in just 20-minutes.
20-Minute Honey Garlic Butter Scallops and Orzo
- 1 pound orzo pasta
- 1/4 cup fresh dill, chopped
- juice from 1 lemon
- 8 ounces feta cheese, cubed
- Salt & freshly ground pepper, to taste
- 1 1/2 pounds large scallops
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey
- 4 cloves garlic, finely minced or grated
- 1 inch fresh ginger, grated
- 4 tablespoons butter
- 1/4 cup fresh basil, chopped
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with the dill, lemon juice, feta, and a pinch each of salt and pepper.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Add the remaining 2 tablespoons olive oil, the honey, garlic, and ginger. Cook 1-2 minutes or until the garlic is fragrant. Add the butter and toss to coat. Remove from the heat and stir in the basil.
- Divide the orzo among plates. Spoon the scallops and any sauce left in the pan over the orzo. Sprinkle with chives and arugula. Enjoy!