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Lemon Herb Seared Scallops with Orzo

Lemon Herb Seared Scallops with Orzo reads umami 5.8, citrus 5.7 and richness 5.3 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 5.8 · Citrus 5.7 · Richness 5.3 · Sourness 5.2 · Fruity 4.7 · Salinity 4.6 · Allium 3.2 · Herbaceous 3.2 · Marine & Briny 3.0 · Funk & Ferment 2.5 · Nutty 1.8 · Floral 1.7 · Sweetness 1.7 · Warm Spice 1.3 · Bitterness 1.2 · Earthy 1.1 · Heat 0.8

What's in it (14)

• bay scallops — 454 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• orzo pasta — 237 g
• unsalted butter — 41 g
• garlic — 9 g
• low-salt chicken broth — 592 g
• dry white wine — 59 g
• lemon — 65 g
• baby spinach — 473 g
• parmesan cheese — 38 g
• parsley — 15 g
• dill — 7 g

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 84.4 kcal, 7.1 g protein, 2.8 g fat, 11 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the scallops very dry with paper towels, remove the small side muscle if still attached, and season on both sides with 1/2 teaspoon of the salt and all of the pepper; set aside at room temperature.
2. Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the orzo and toast, stirring constantly, until golden and nutty-smelling, about 3 minutes.
3. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4. Pour in the broth and wine, stir in the remaining 1/2 teaspoon salt, bring to a simmer, then cover, reduce the heat to low, and cook until the orzo is tender and most of the liquid is absorbed, 10-12 minutes, stirring once or twice.
5. Remove the pan from the heat and stir in the spinach a handful at a time until just wilted, about 1 minute.
6. Stir in the Parmesan, lemon zest and juice, dill, and half the parsley; cover to keep warm while you sear the scallops.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until shimmering. Add the scallops in a single layer, without crowding, and sear undisturbed until a deep golden crust forms on the first side, 2 to 2 1/2 minutes.
8. Flip the scallops, add the remaining 2 tablespoons butter to the pan, and baste with the foaming butter until the scallops are opaque and just cooked through, about 130°F in the center, 1 to 1 1/2 minutes more.
9. Divide the lemon herb orzo among plates, top with the seared scallops, and finish with the remaining parsley.

Dishes with a similar flavor shape

• Shrimp Scampi Linguine — Italian-American
• Shrimp Scampi Flatbread — Italian-American
• Braised Greek Chicken with Olives and Tomatoes — Greek
• Harissa Butter Shrimp Pasta — Fusion
• Harissa Roasted Salmon Bowls — Middle Eastern

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.