Seared Scallops with Lemon Orzo

This is one of my favorite dishes. I drive to the Montclair Farmers market just to get fresh scallops to satisfy this craving! It is very important that the scallops are the best quality, freshest you can find. If you can’t get to a fish market, Whole Foods has good scallops too.

It is also important to get the timing right to get these seared to perfection. Before I begin cooking, I always watch Alton Brown’s Seared Scallop Video, as sort of an inspiration and refresher of how to get it right!


  • 1 to 1 1/4 pounds dry sea scallops, approximately 16 (5 pieces per person is a good amount)
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil


  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Optional Lemon Orzo side:
Cook 2 cups orzo. Once cooked add 2 tablespoons olive oil, 2 fresh squeezed lemons, 1/4 cup grated parmesan cheese, and salt and pepper to taste.

Christina is an odd combination of a perfectionist that insists on things happening organically, or according to nature. She wants to have all the control, yet leave life up to chance, and it is a concept that she admittedly constantly struggles with. Her love for her family puts a spark in her eye that only happens with movie effects. A self proclaimed hermit, she laughs at the hypocrisy of her love for party planning. Christina’s message is the importance of slowing down, and reclaiming joy by surrounding yourself with people and things you love. "I am going to make everything around me beautiful," she says, "that will be my life."

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