Ingredients
Seafood and Pasta
- 1 lb sea scallops, side muscle removed and discarded
- 1 lb orzo pasta, or other short pasta
Vegetables and Add-ins
- 2 ears corn, kernels cut off the cob (about 2 cups)
- ½ cup sun-dried tomatoes, julienned or roughly chopped
- ¼ cup capers, drained
Dairy and Oils
- 3 Tbsp unsalted butter, divided
- ½ cup mascarpone cheese
- ¼ cup Parmigiano Reggiano, grated
- 1 Tbsp extra virgin olive oil
- 6 Tbsp neutral oil (such as canola or vegetable oil), divided
Seasonings and Others
- 2 Tbsp cornstarch
- 1½ tsp Kosher salt, divided, plus more for cooking pasta
- ¼ tsp freshly ground black pepper
- 1 medium lemon, zested and juiced
- Flaky sea salt for garnish
Instructions
- Dry the scallops: Pat the sea scallops dry by arranging them on a plate lined with paper towels and pressing gently with another paper towel on top. Let sit for 10–15 minutes to remove excess moisture. Season both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Cook the orzo pasta: Bring a large pot of water to a rolling boil, generously salted with about 3–4 Tbsp of Kosher salt. Add the orzo and cook for about 7 minutes until al dente as per package instructions. Reserve 1 cup of pasta water, drain the rest, and set orzo aside. Return the empty pot to the stove.
- Dredge the capers: Toss the drained capers with 2 Tbsp cornstarch in a small bowl until evenly coated.
- Fry the capers: Heat 3 Tbsp neutral oil in a small skillet over medium-high heat. Add the coated capers carefully using a slotted spoon, shaking off excess cornstarch. Fry for about 3 minutes until crisp and golden. Remove and drain on paper towels; set aside.
- Sauté the corn: In the same large pot used for orzo, heat 1 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Add corn kernels and sauté for 3–4 minutes, stirring occasionally. Season with remaining ½ tsp Kosher salt. Stir in sun-dried tomatoes and cook for an additional minute.
- Finish the pasta: Return drained orzo to the pot with corn mixture. Stir in ¼ cup pesto, lemon zest and juice, mascarpone cheese, grated Parmesan, and ½ cup reserved pasta water. Mix well and adjust seasoning as needed. Add more pasta water if a looser sauce is preferred. Transfer to a large serving bowl.
- Cook the scallops: Heat a large cast iron or stainless steel skillet over high heat. Add remaining 3 Tbsp neutral oil once very hot. Arrange scallops in skillet with space between each. Cook without moving for 2–3 minutes until a deep golden crust forms. Add 2 Tbsp butter, flip scallops, and cook 1 more minute while basting with the browned butter.
- Finish, then serve: Place the seared scallops atop the creamy pesto orzo. Drizzle any leftover browned butter from the skillet over the scallops. Sprinkle fried capers on top along with a pinch of flaky sea salt and extra black pepper if desired. Serve immediately for best flavor and texture.
Notes
- Patting the scallops dry is crucial to achieving a perfect sear and caramelized crust.
- Reserve pasta water to adjust the sauce consistency to your liking.
- Use a neutral oil with a high smoke point for frying to prevent burning.
- Frying capers adds a unique crispy texture and salty flavor contrast.
- If you prefer, make your own pesto at home for a fresher taste.
- Serve immediately after plating to enjoy scallops at their best.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
