Prepare scallops: pat scallops dry with paper towels (repeat drying process until thoroughly dry) and if you have the time chill them for 2 hours to dry further (bring to room temp before searing).After drying scallops, season with salt and preferred seasoning rub.
1 pound large scallops, 2 tablespoons ground fennel, 2 teaspoons salt
Heat oil in large skillet until smoking. Add first scallop seasoned side down to skillet. If it sizzles, add the rest of the scallops clockwise, about 1” apart.Cook for 2 minutes or until crust forms (it will come away from the pan easily). Starting with first scallop you put in, use tongs to turn each scallop individually, moving clockwiseBy the time you get all the scallops turned over the first ones are most likely done. When they are opaque rather than translucent they are done.Remove to a plate, tent with foil to keep warm.
2 tablespoons oil
Once the scallops are removed, add a little more oil to the skillet and cook onion for about 5 minutes, or until softened. Add garlic and orzo and toast orzo about 2 minutes. Add wine and cook another minute or so to evaporate wine.
1 tablespoon oil, 1 onion, 3 cloves garlic, 1 cup orzo, 1/2 cup white wine
Add chicken stock and simmer over medium heat about 15 minutes for al dente. Taste and adjust for salt.When orzo is texture you prefer, turn off heat and add lemon zest, lemon juice and capers and stir all together.Serve orzo on a plate topped with 4-5 scallops. Garnish with parsley if desired.
**NOTE: How do you know when scallops are done? I have had great success with 2 minutes on the seasoned side and 1 minute after turning over, but the real test is opaqueness. When they are no longer translucent, they are done.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!