Why You’ll Love This Recipe

I love how quickly this comes together—about 20 minutes for a beautifully creamy “risotto.” The pea purée adds color and natural sweetness, and pairing the orzotto with scallops makes the whole dish feel restaurant-worthy. It works with fresh or frozen peas, making it easy year-round.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the Orzotto
1 cup fresh or frozen English peas (thawed, if frozen)
2 tablespoon butter
1 large shallot, diced
2 garlic cloves, minced
1 cup orzo
1/2 cup broth
2 cups warmed vegetable broth (add more broth if needed)
1/2 cup freshly grated Parmesan cheese, plus more to taste
3 tablespoon fresh parsley, chopped
salt and pepper

for the scallops
2 tablespoons vegetable oil
2 tablespoons butter
4 scallops per person
salt and pepper

Directions

1. I bring a small pot of salted water to a boil and cook the peas for 3–4 minutes. I drain them and place them in ice water to keep their bright green color. I purée about 3/4 of the peas in a food processor and set the rest aside.

2. In a medium-large saucepan, I melt the butter over medium heat. I add the shallots with a pinch of salt and cook for 3–4 minutes, stirring often. I add the garlic and cook for another minute.

3. I stir in the orzo and toast it for 2–3 minutes until lightly golden. I add the broth and cook until it evaporates.

4. I reduce the heat to medium-low. I add 1/2 cup of the warmed broth and stir occasionally until absorbed. I continue adding broth in increments, letting each addition absorb before adding more, until the orzo is creamy and fully cooked, about 16–20 minutes.

5. I add the pea purée and the remaining whole peas during the last few minutes of cooking. I remove the pan from heat and stir in the Parmesan and parsley. I season with salt and pepper and keep the orzotto warm.

6. For the scallops, I heat the oil and butter in a medium-large skillet over high heat until shimmering. I place the scallops in the pan and sear without moving them until golden brown. I flip and cook for another 1–2 minutes. I cook no more than 3 minutes per side to keep them tender.

7. I season the scallops with salt and pepper and serve immediately with the warm orzotto.

Servings and Timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

I sometimes swap parsley for mint for a brighter, more herbal flavor. When scallops aren’t available, I top the orzotto with shrimp or roasted asparagus. A bit of lemon zest stirred in at the end adds freshness, and a splash of cream makes it even richer.

Storage/Reheating

I store leftover orzotto in an airtight container for up to 3 days. When reheating, I add a splash of broth to restore creaminess. I always cook scallops fresh because reheating them can make them tough.

FAQs

Is orzotto the same as risotto?

I follow the same basic method, but orzo cooks faster and gives a slightly different texture.

Can I use frozen peas?

Yes, frozen peas work beautifully.

Can I skip the pea purée?

Yes, but the dish won’t be as creamy or vibrantly green.

Can I use chicken broth instead of vegetable broth?

Yes, it adds a slightly richer flavor.

Why toast the orzo?

Toasting gives the orzo a deeper flavor and helps the final texture.

Why shock the peas in ice water?

It keeps them bright and prevents overcooking.

How do I know when scallops are done?

They should be opaque and lightly firm while still tender inside.

Can I make this without scallops?

Yes, it’s delicious on its own or with another protein.

Can I make this ahead?

I make the orzotto ahead, but I always sear scallops right before serving.

Can I add extra vegetables?

Absolutely—spinach, asparagus tips, or sautéed mushrooms work wonderfully.

Conclusion

This spring pea orzotto with pan-seared scallops is one of my go-to “quick but impressive” meals. It’s creamy, fresh, and comforting, with bright flavors that taste like spring. I love how easily it comes together and how elegant it feels every time I make it.