Seared Scallops with Creamy Lemon Parmesan Orzo 🍋
Golden, caramelized scallops served over creamy lemon Parmesan orzo with juicy burst tomatoes and fresh spinach. This is one of those meals that feels like something you'd order at a beautiful restaurant—but you can make it right at home.
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
For the Scallops
1 lb large sea scallops, side muscle removed
1 tbsp olive oil
1 tbsp butter
Sea salt and freshly ground black pepper
½ tsp garlic powder
Zest of ½ lemon
For the Creamy Lemon Parmesan Orzo
1 cup dry orzo
1 tbsp olive oil
2 cloves garlic, minced
1½ cups cherry tomatoes, halved
2 cups baby spinach
2 cups low-sodium chicken or vegetable broth, plus more if needed
⅓ cup freshly grated Parmesan cheese
¼ cup plain Greek yogurt
Zest of 1 lemon
2 tbsp fresh lemon juice, or to taste
Freshly ground black pepper
To Finish
Fresh parsley or basil, chopped
Extra Parmesan, optional
Lemon wedges
Directions
1. Prep the scallops.
Pat the scallops very dry with paper towel. This is the secret to getting that beautiful golden crust. Season lightly with salt, pepper, garlic powder and lemon zest.
2. Start the orzo.
Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3–4 minutes, until they begin to soften and blister. Add the garlic and cook for another 30 seconds.
Stir in the dry orzo, then pour in the broth. Bring to a gentle simmer and cook according to the package directions, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. Add a splash more broth if needed.
3. Make it creamy.
Reduce the heat to low. Stir in the spinach and allow it to wilt.
Remove the skillet from the heat before stirring in the Parmesan, Greek yogurt, lemon zest and lemon juice. This helps keep the yogurt smooth and creamy.
Season with freshly ground pepper and taste before adding additional salt—the Parmesan and broth may already bring plenty.
4. Sear the scallops.
While the orzo cooks, heat a separate skillet over medium-high to high heat. Add the olive oil.
Once the pan is hot, add the scallops in a single layer, leaving plenty of space between them. Don't move them.
Sear for about 1½–2 minutes, until a deep golden crust forms. Flip, add the butter and cook for another 1–2 minutes, depending on their size, until just opaque and tender.
Avoid overcooking—they'll continue cooking slightly after you remove them from the pan.
5. Bring it all together.
Spoon the creamy lemon Parmesan orzo into shallow bowls and arrange the golden scallops over top.
Finish with fresh parsley or basil, a little extra Parmesan if you like, freshly ground pepper and a generous squeeze of fresh lemon.
The GEN Reimagined Tip
This dish is a perfect example of how a meal can feel creamy and indulgent without needing to be swimming in heavy cream.
Greek yogurt adds creaminess to the orzo, Parmesan brings big flavour, and the spinach and tomatoes add colour and nourishment without turning your restaurant-worthy dinner into a "diet meal."
The scallops are the star. The creamy orzo makes it satisfying. And the vegetables aren't sitting sadly on the side—they're built right into the dish.
Serve it with a simple leafy salad if you'd like even more greens.
Beautiful food. Balanced plate. No compromise on flavour.
That's GEN Reimagined. 🍋✨
