Pan-Seared Scallops over Creamy Pesto Orzo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops over creamy pesto orzo with corn, sun-dried tomatoes, and crispy fried capers. A refined, elegant dish with buttery scallops and a velvety mascarpone sauce. Perfect for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb sea scallops, (side muscle removed and discarded)
- 1 lb orzo pasta, (or other short pasta)
- ¼ cup capers, (drained)
- 2 Tbsp cornstarch
- 6 Tbsp neutral oil ()
- 1½ tsp Kosher salt, (divided, plus more for cooking pasta)
- ¼ tsp freshly ground black pepper ()
- 1 Tbsp extra virgin olive oil
- 3 Tbsp unsalted butter, (divided)
- 2 ears corn, (kernels cut off the cob, about 2 cups)
- ½ cup sun-dried tomatoes, (julienned or roughly chopped)
- ¼ cup pesto, (store-bought or homemade)
- 1 medium lemon (zested and juiced)
- ½ cup mascarpone cheese
- ¼ cup Parmigiano Reggiano, (grated)
- Flaky sea salt ()
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 914mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.