Orzo Seafood Pasta with Fresh Corn and Basil Pesto
My creamy orzo pasta with pan-seared scallops is a show-stopping seafood dinner that tastes like summer. In fact, it’s almost like a risotto, but faster to make! One of my favorite components are the crunchy fried capers.
Easy, Elevated Restaurant-Worthy Results
This seafood pasta has everything: a light, golden crust on sweet, succulent scallops and a creamy pasta base, rich from mascarpone cheese.You can use store-bought pesto, but homemade makes it extra special. Try my walnut basil pesto!
If you love summer corn and basil together, try my pappardelle pasta with corn and basil cream sauce next. Both pair beautifully with this grilled corn salad with zucchini and feta cheese — my go-to summer cookout dish!
Instruction Overview
If you’ve never tried fried capers you are in for a treat! These briny bites of goodness are almost crouton-like in texture with the familiar salinity of capers.
- Dredge drained capers in cornstarch, then toss thoroughly to coat on all sides.
- Heat neutral oil in a pan over medium-high heat. When hot, add the capers to the pan (but allow excess cornstarch to shake off first). Fry until crispy and golden brown, then drain on paper towels. (These would be a fantastic addition to my pesto shrimp pasta salad!)
- It’s really important to dry scallops — it’s the only way to get a good sear. After 10-15 minutes, season them generously on both sides with salt and pepper.
What’s with the pink scallop below? See that gorgeous pink scallop? That’s a female scallop! The only difference other than the slight variation in hue is that female scallops tend to be sweeter. They’ve got the same cook time and are perfectly fine to eat.
I really love walnut pesto, but sun-dried tomato pesto, spicy arugula pesto, or garlic scape pesto are all delicious.
- One of my best restaurant tips is to add back in a good amount of reserved pasta water to help thicken the pasta sauce. It adds a rich, luxurious texture.
- When cooking scallops, be patient and don’t flip until they easily release from the pan! Also, the pan needs to be screaming hot!
Quick tip: Don’t let the delicious, sweet natural flavor of the scallops that develops on the bottom of the pan go to waste. Be sure to pour all of that back into the seafood pasta (or deglaze with wine for a quick pan sauce!).
And my biggest chef tip of all? Finish the scallop orzo with a drizzle of a high-quality extra virgin olive oil and a generous pinch of flaky sea salt. Always.
Side Dishes To Complete The Meal
Here’s a few simple sides to enjoy alongside:
- Arugula salad, my forever favorite quick-and-easy salad recipe.
- Cheesy anchovy garlic bread
- A lemon kale Caesar salad. Yes, please!
- Simple roasted vegetables–always a good idea!
I recently tested a version of this recipe with shrimp and holy yum–a great alternative when scallops are unavailable!
Wine Pairing!
This would be delicious with a glass of lightly oaked Chardonnay, Sauvignon Blanc, Albariño. Whatever you choose, just make sure it’s got a decent amount of acidity to stand up to the brininess from the scallops and capers.
If you give this orzo pasta recipe a try, please be sure to leave a review and rating below! It’s got such wow factor, I really hope you love it.
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Creamy Orzo Pasta with Pan-Seared Scallops
Video
Equipment
Ingredients
- 1 lb sea scallops side muscle removed and discarded
- 1 lb orzo pasta, or other short pasta
- ¼ cup capers, drained
- 2 Tbsp cornstarch
- 6 Tbsp neutral oil, such as grapeseed, avocado, or canola oil, divided
- 1½ tsp Kosher salt, divided, plus more for cooking pasta
- ¼ tsp freshly ground black pepper, plus more for serving
- 1 Tbsp extra virgin olive oil
- 3 Tbsp unsalted butter, divided
- 2 ears corn, kernels cut off the cob, about 2 cups
- ½ cup sun-dried tomatoes, julienned or roughly chopped
- ¼ cup pesto, store-bought or homemade
- 1 medium lemon zested and juiced
- ½ cup mascarpone cheese
- ¼ cup Parmigiano Reggiano, grated
- Flaky sea salt
Instructions
- Dry the scallops. Arrange cleaned sea scallops on a plate lined with paper towels, then place another paper towel on top and gently press down. Let them sit for 10–15 minutes to remove any excess moisture. Once dry, season both sides with 1 tsp of Kosher salt and ¼ tsp of black pepper.
- Cook the orzo pasta. Bring a large pot of water to a rolling boil. Generously season with Kosher salt (about 3–4 Tbsp). Add the orzo and cook for about 7 minutes, or until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the orzo and set it aside. Return the empty pot to the stove.
- Dredge the capers. Place ¼ cup of drained capers into a small bowl. Add 2 Tbsp of cornstarch and toss until the capers are evenly coated.
- Fry the capers. Warm 3 Tbsp of neutral oil in a small skillet over medium-high heat. Once hot, carefully add the dredged capers using a slotted spoon or spider, shaking off excess cornstarch. Fry for about 3 minutes, or until they turn crisp. Transfer them to a paper towel–lined plate to drain and set aside.
- Sauté the corn. In the large pot (used for the orzo), heat 1 Tbsp of olive oil and 1 Tbsp of butter over medium-high heat. Once melted, add the corn and cook for 3–4 minutes, stirring occasionally. Season with the remaining ½ tsp of Kosher salt, then stir in ½ cup chopped sun-dried tomatoes and cook for 1 more minute.
- Finish the pasta. Add the drained orzo back to the pot with the corn. Stir in ¼ cup of pesto, the zest and juice of 1 lemon, ½ cup of mascarpone cheese, and ¼ cup of grated Parmesan. Pour in ½ cup of the reserved pasta water and stir until well combined. Taste and adjust the seasoning. If you prefer a looser sauce, add more of the reserved pasta water. Transfer the pasta to a large serving bowl.
- Cook the scallops. Heat a large cast iron or stainless steel skillet over high heat. Once very hot, pour in the remaining 3 Tbsp of neutral oil. Carefully arrange the scallops in the skillet, leaving about an inch between each. Cook for 2–3 minutes, or until they form a deep golden crust. Add 2 Tbsp of unsalted butter, then quickly flip each scallop. Cook for 1 more minute, basting them with the browned butter.
- Finish, then serve. Place the seared scallops on top of the pasta, then drizzle any leftover browned butter from the skillet over them. Sprinkle the fried capers on top, along with a pinch of flaky sea salt and extra black pepper if desired. Serve immediately.
Notes
- If you need help learning how to cook sea scallops, know that achieving a golden sear depends on a properly heated skillet and super-dry scallops. Don’t rush the drying step.
- If omitting sun-dried tomatoes, substitute with something sweet and acidic — like roasted red peppers or cherry tomatoes and a splash of balsamic vinegar — to counter the brininess of the fried capers.
- Fried capers: You can prepare the crispy capers a few hours early; just keep them at room temperature.
- Leftovers: In the fridge, the pasta and scallops will keep for about 2 days. Reheat gently in a skillet with a splash of leftover pasta water or stock to loosen up the sauce. I do not recommend freezing.
Really enjoyed!
Oh yes, this looks fantastic, Matt! Thanks for sharing, really glad you enjoyed! Cheers, Ari