Naked Scallops in Butter Sauce, with Toasted Garlic Orzo & Steamed Asparagus

Naked Scallops in Butter Sauce with Toasted Garlic Orzo and Steamed Asparagus


  • 1 bag naked scallops
  • 1 tsp salt
  • 3 tbsp butter
  • 2 tbsp dry white wine
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 1 cup orzo
  • 1 tsp Italian seasoning
  • 2 1/2 cup chicken broth
  • 1/4 pound asparagus trimmed
  • 2 tsp lemon juice

Naked Scallops in Butter Sauce, with Toasted Garlic Orzo & Steamed Asparagus

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4


  • In a medium saute pan, heat 1 tbsp butter over medium heat.
  • Add shallots and cook until tender, about 4 minutes, add 1 minced garlic clove, cook for another minute or two.
  • Add orzo, and toast to golden brown, stirring frequently.
  • Heat chicken broth in a saucepan.
  • Add warm broth to golden orzo.
  • Add Italian seasoning.
  • Bring to a boil and allow to simmer for 18-20 minutes, stirring occasionally. Cover and set aside orzo when cooked to al-dente or desired tenderness.
  • Steam asparagus for about 7-10 minutes, or until cooked to desired tenderness. Salt to taste.
  • Remove naked scallops from the packaging and pat dry with paper towels.
  • In a medium saute pan, heat 2 tbsp butter, add 2 minced garlic cloves and heat for 1 - 2 minutes.
  • Add dry white wine, lemon juice and stir until the sauce comes together
  • Add scallops, flipping once while cooking, should take 6-8 minutes to sear and cook through.
  • Remove from heat and serve with lemon wedges.


In this recipe: Wild Alaska Scallops