lemon browned butter scallops with garden herb orzo and asparagus
If you’ve never much success searing scallops to a perfect golden brown, I have a couple secrets to share.
Scallops are one of the fastest proteins to cook up, but for the longest time I struggled to achieve the idealized sear received in restaurants and drooled over in photos. I blamed every factor I could think to lay blame on: the pan, the moon phase, the quality of my oil, the scallops, my lack of cooking prowess, the tides, the day of the month.
Thankfully, I eventually yielded my desired result with a bit of experimentation. The answer is pretty obvious: super dry scallops, butter AND oil, and browning said butter.
Brown butter is a culinary gem in the first place, most often associated with sweets like these Slice & Bake Brown Butter Candied Pecan Cookies, but the nutty taste is more than appropriate for dinner. Skillet Miso Brown Butter Salmon, anyone? And now, some scallops.
This dinner is light and fresh, herby and zested up with plenty of lemon juice and appropriately green from charred asparagus that cooks straight in the juices remaining from the scallops. A quicker or more frantic hand can whip this up in 30 minutes or less, but if you block out 45 minutes, you’re more than likely safe. Looks fancy, tastes indulgent, but takes minimal equipment. Just how I like it.
The simple orzo base combines the shortcut and rather cute pasta with tons of fresh herbs: dill, parsley, basil, oregano, and a punch of lemon juice.
Cook the orzo as the package dictates, drain, then toss with the aforementioned plus a tablespoon of olive oil to liven up the flavor and keep the pasta moist. Keep the mixture warm as you prepare the rest.
Fire up the ole skillet for the scallops and asparagus. Melt butter (key!) with oil and some lemon zest until the butter browns, which usually takes around 4-5 minutes.
While the pan heats, pat dry the scallops REALLY well. I go pretty crazy with the paper towels, which is a bit obnoxious but highly necessary. Trust me. Season both sides with salt and pepper once you remove as much moisture as you can.
Set the scallops in the pan, with no overlap – if you need to do two batches, that’s far better than crowding the skillet and risking too much moisture transfer – and sear 2 minutes per side.
Just look at those beauties!
Cook the asparagus directly in the crispy remnants of the scallops, and the remaining fats. You really won’t need to add anything else to the skillet. Toss in the scallops with some garlic and char a couple minutes, stirring the veggies around maybe once or twice, until the tips darken and the stems soften. Squeeze some lemon overtop to finish.
Dinner is served. Feta and arugula are kind of optional, but the feta’s saltiness really spruces up the rest of the components. And its feta, so whateva.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need a snazzy drink to go with the dinner? Try out the Cherry Cordial Martini!
Ingredients
- 1 lb sea scallops
- 3 tbsp olive oil
- 2 tbsp butter
- 1 tbsp lemon zest
- 1 lb asparagus, trimmed
- 2 cloves garlic
- 4 tbsp lemon juice
- 1 cup dry orzo
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 2 tbsp fresh oregano
- 4 oz feta cheese, cubed
- 1 cup arugula
- fresh herbs and additional lemon juice, to serve
Instructions
- Pat scallops with paper towels until very dry. Season both sides with salt and pepper. The dryness of the scallops is crucial else they will release too much liquid and hence not sear as well.
- Bring a large pot of water to a boil. Cook orzo according to package directions. Drain. Toss with basil, parsley, dill, oregano, 1 tablespoon olive oil, and 3 tablespoons lemon juice. Season with salt and pepper to taste.
- Melt butter with 2 tablespoons olive oil and the lemon zest in a skillet over medium heat until butter begins to brown. Place scallops evenly in the skillet, with no overlap, and cook 2 minutes. Flip and sear 2 minutes on the other side. Toss gently with lemon butter, then remove to a plate.
- To the same skillet, add asparagus spears and garlic. Char 2 minutes per side until juicy and soft. Toss with remaining tablespoon of lemon juice.
- Plate orzo on individual platters or one large one. Arrange arugula, feta cubes, asparagus, and scallops all around.
