Garlic Butter Grilled Scallops with Tomato Basil Orzo

Ingredients for Garlic Butter Grilled Scallops with Tomato Basil Orzo

For the Scallops:

• 1 lb large sea scallops: Look for fresh, dry-packed scallops for the best results.
• 2 tablespoons olive oil: To coat the scallops before grilling.
• 4 tablespoons unsalted butter: Melted for the garlic butter sauce.
• 3 garlic cloves, minced: For that rich, aromatic flavor.
• Juice of 1 lemon: To add brightness to the dish.
• Salt and pepper: To season the scallops.

For the Tomato Basil Orzo:

• 1 1/2 cups orzo pasta: This small, rice-shaped pasta is ideal for soaking up flavors.
• 2 cups cherry tomatoes, halved: For a burst of sweetness and acidity.
• 1/4 cup fresh basil, chopped: Adds fresh, herby notes.
• 2 tablespoons olive oil: To sauté the tomatoes and coat the orzo.
• Salt and pepper: To taste.

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How to Make Garlic Butter Grilled Scallops with Tomato Basil Orzo

Preparing the Orzo:

1. Cook the orzo: In a large pot of salted boiling water, cook the orzo according to package instructions (usually 8-10 minutes). Drain and set aside.
2. Sauté the tomatoes: While the orzo is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for about 5 minutes, until they start to soften and release their juices.
3. Mix in the basil: Once the tomatoes are softened, stir in the chopped basil and season with salt and pepper. Remove from heat and toss the cooked orzo into the tomato-basil mixture until well combined. Set aside and keep warm.

Grilling the Scallops:

1. Prep the scallops: Pat the scallops dry with a paper towel to ensure they sear properly. Toss them with 2 tablespoons of olive oil and season generously with salt and pepper.
2. Preheat the grill: Heat your grill to medium-high heat (about 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
3. Grill the scallops: Place the scallops directly on the grill and cook for 2-3 minutes per side, or until they develop a golden-brown crust and are just cooked through (scallops should feel firm but not hard when pressed).
4. Make the garlic butter sauce: While the scallops are grilling, melt the butter in a small pan and stir in the minced garlic. Let it cook for about 1 minute until fragrant. Remove from heat and stir in the lemon juice.
5. Baste the scallops: Once the scallops are off the grill, immediately drizzle or brush them with the garlic butter sauce for an extra layer of flavor.

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