Kitchen Equipment You’ll Need
- Grill: A gas or charcoal grill works best for getting that perfect sear on the scallops.
- Large skillet: For sautéing the tomatoes and combining them with the orzo.
- Tongs: Essential for flipping the scallops on the grill.
- Mixing bowls: To toss the orzo with the tomato-basil mixture.
- Small saucepan: For making the garlic butter sauce.
Tips and Shortcuts
- Dry the scallops thoroughly: Patting your scallops dry before grilling ensures they get that beautiful, golden-brown crust. Wet scallops will steam instead of sear.
- Use dry-packed scallops: Dry-packed scallops have not been treated with chemicals or water, making them better for searing and grilling.
- Cook scallops quickly: Scallops cook very fast, so keep an eye on them. Overcooked scallops can become rubbery, so aim for just a few minutes on each side.
- Substitute shrimp: If scallops are unavailable, you can easily swap them for shrimp using the same garlic butter sauce and grilling method.
Recipe Swaps and Variations
- Add cheese to the orzo: For a creamier orzo, stir in a handful of grated Parmesan or crumbled feta just before serving.
- Use different herbs: If basil isn’t your favorite, you can swap it for parsley or cilantro for a different flavor profile.
- Try lemon zest: Add a sprinkle of fresh lemon zest over the scallops just before serving for extra brightness.
How to Store Leftovers
If you have leftovers (although that’s unlikely!), you can store the grilled scallops and tomato basil orzo separately in airtight containers. The scallops will keep in the refrigerator for up to 2 days, while the orzo can last for 3-4 days. Reheat the scallops gently on the stovetop or in the microwave for best results, and add a splash of olive oil to the orzo when reheating to refresh it.
Food Pairings
Garlic Butter Grilled Scallops with Tomato Basil Orzo is a complete meal on its own, but if you want to round it out, consider pairing it with a light, crisp green salad or roasted asparagus. For a beverage, a chilled glass of Sauvignon Blanc or a light Pinot Grigio would complement the fresh flavors beautifully. For a non-alcoholic option, try sparkling water with a lemon twist to match the citrusy notes of the dish.