Seared Scallops with Raspberry Chilli Glaze and Herb Orzo
This vibrant Mediterranean-fusion dish pairs buttery, perfectly seared scallops with a tangy-sweet raspberry chilli glaze. Served on a bed of light, herby orzo, it’s a beautiful balance of flavors and textures — crisp caramelized crust on the scallops, tender pasta with fresh herbs, and a glossy glaze that ties it all together. Perfect for date nights or a special dinner.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Scallops:
12 large sea scallops, patted dry
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
For the Raspberry Chilli Glaze:
1 cup fresh or frozen raspberries
2 tbsp honey
1 small red chilli, finely chopped
1 tbsp balsamic vinegar
1 tsp lemon juice
Pinch of salt
For the Herb Orzo:
1 cup dry orzo pasta
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Zest of 1 lemon
Salt & pepper, to taste
Instructions
1. Prepare the glaze:
In a small saucepan, combine raspberries, honey, chilli, balsamic vinegar, lemon juice, and salt.
Simmer over medium heat for 6–8 minutes until the berries break down and sauce thickens slightly.
Press through a fine sieve to remove seeds (optional for a smooth glaze). Keep warm.
2. Cook the orzo:
Bring a pot of salted water to boil.
Cook orzo according to package instructions until al dente. Drain and toss with olive oil, herbs, lemon zest, salt, and pepper. Keep warm.
3. Sear the scallops:
Pat scallops dry very well with paper towels (moisture prevents browning).
Season with salt and pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Once hot, place scallops in the pan without crowding.
Sear 1½–2 minutes per side until golden brown with a crust, but still tender inside.
4. Assemble:
Place a mound of herb orzo in the center of each plate.
Arrange scallops on top.
Drizzle generously with raspberry chilli glaze.
Garnish with extra herbs or a lemon wedge.
Notes & Tips
Dry scallops well — water is the enemy of a good sear.
Heat matters — the pan must be hot before adding scallops.
Balance heat & sweet — adjust chilli amount based on spice preference.
Make ahead — glaze can be prepared up to 3 days ahead and stored in the fridge.
Frequently Asked Questions
Q: Can I use frozen scallops?
A: Yes, just thaw completely and pat them very dry before cooking.
Q: What can I use instead of orzo?
A: Couscous, quinoa, or rice all work well.
Q: Is the glaze very spicy?
A: With seeds removed from the chilli, it’s more of a gentle warmth than strong heat.
Nutritional Information
Calories: 390 kcal
Protein: 26 g
Carbohydrates: 45 g
Fiber: 4 g
Sugars: 11 g
Fat: 11 g
Saturated Fat: 4 g
Sodium: 510 mg