Honey-Butter Scallops & Sautéed Veggies over Cheesy Garlic & Herb Orzo
Mother's Day

Honey-Butter Scallops & Sautéed Veggies

over Cheesy Garlic & Herb Orzo

35 MIN
+$12.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Delicious seared scallops and a vibrant vegetable sauté come together over a bed of tender orzo pasta—finished with smoked gouda and garlic-herb butter for delightfully rich flavor.

TECHNIQUE TO HIGHLIGHT
You’ll combine honey, hot sauce, and butter to spoon over (or baste) the scallops as they sear—an easy way to imbue them with exciting flavor and develop a crisp, charred exterior.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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Nutrition Label
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fresh
ingredients
Honey-Butter Scallops & Sautéed Veggies over Cheesy Garlic & Herb Orzo
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • ½ lb Orzo Pasta
  • 2 Bell Peppers
  • ½ lb Grape Tomatoes
  • 2 Scallions
  • 2 oz Garlic & Herb Flavored Butter
  • ⅓ cup Crispy Onions
  • 4 oz Smoked Gouda Cheese
  • 2 Tbsps Hot Sauce
  • 1 oz Salted Butter
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 oz Sweety Drop Peppers
  • 4 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Cut off and discard the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the honey, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Cook & finish the pasta
2 Cook & finish the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the grated gouda and garlic-herb butter until thoroughly combined and melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bell peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the scallops & serve your dish
4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until the scallops are coated and cooked through. Turn off the heat. Serve the finished pasta topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the crispy onions, sliced green tops of the scallions, and sweety drop peppers. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Cut off and discard the stems of the bell peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the honey, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & finish the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the grated gouda and garlic-herb butter until thoroughly combined and melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the pasta
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bell peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip the scallops; add the sauce (carefully, as the liquid may splatter) and plain butter. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until the scallops are coated and cooked through. Turn off the heat. Serve the finished pasta topped with the cooked vegetables and cooked scallops (including any sauce from the pan). Garnish with the crispy onions, sliced green tops of the scallions, and sweety drop peppers. Enjoy!

Cook the scallops & serve your dish
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