Scallop Orzotto: With Fennel, Orange, And Goat Cheese
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A creamy orzo pasta dish with seared scallops, fennel, orange, and goat cheese. Quick and elegant, perfect for a fancy weeknight dinner.
Ingredients
- 3/4 lbs sea scallops
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 medium fennel bulb trimmed, cored, and thinly sliced
- 0.5 small red onion thinly sliced
- 2 garlic minced
- 1 tsp fresh thyme chopped
- 2 1/4 cup chicken or vegetable broth
- 1 cup orzo pasta
- 2 tbsp freshly squeezed orange juice
- 2 tsp fresh orange zest
- 1/4 lbs goat cheese crumbled
- 2 tbsp fresh chives sliced
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 242 mg
- Iron: 2.64 mg
- Magnesium: 55.8 mg
- Phosphorus: 517 mg
- Potassium: 660 mg
- Zinc: 1.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3/4 lbs sea scallops
- Kosher salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 1/4 cup chicken or vegetable broth
- 1 cup orzo pasta
- 2 tbsp freshly squeezed orange juice
- 2 tsp fresh orange zest
Prepare
- 1 medium fennel bulb, trimmed, cored, and thinly sliced
- 0.5 small red onion, thinly sliced
- Mince 2 garlic
- Chop 1 tsp fresh thyme
- 1/4 lbs goat cheese, crumbled
- Slice 2 tbsp fresh chives
Let's Cook
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Step 1.
Pat the scallops dry with paper towels and season each side with salt and pepper.
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Step 2.
Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the scallops and cook for 2 minutes without moving them. Flip and cook for 1 more minute. Transfer to a warm plate and cover loosely with foil.
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Step 3.
Add the sliced fennel and red onion to the skillet. Cook until tender and golden, about 10 minutes, adding more oil if needed. Stir in the minced garlic and thyme; cook for 1 minute. Season with salt and pepper.
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Step 4.
Pour in the chicken or vegetable broth and bring to a simmer. Stir in the orzo, orange juice, and orange zest. Cover and simmer over medium-low heat, stirring often, until the orzo is cooked and most liquid is absorbed, 10 to 12 minutes. Remove from heat and gently stir in the crumbled goat cheese.
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Step 5.
Place the scallops back on top of the orzo in the skillet. Cover and let rest for 2 to 5 minutes to warm through. Serve the orzo topped with scallops and sprinkled with chives.