Photo by Michael Piazza / Styled by Catrine Kelty

Luxury meets simplicity with this easy yet impressive dish. The scallops are seared to a nutty golden brown and the vibrant green pea tendril pesto has the perfect flavor interplay of bitter and sweet, reminiscent of spinach. Mix into al dente–cooked orzo with the savory sweet scallops nestled on top and you’ve got spring on a plate. (Pea tendril pesto may just become a pantry staple for you; use it in both hot and cold dishes.)

Serves 4–6

FOR THE PEA TENDRIL AND PISTACHIO PESTO:
¾ cup pistachios, toasted and chopped
4 loosely packed cups pea tendrils
½ cup grated Parmigiano Reggiano
¼ cup mint
¼ cup basil
zest and juice of 1 small lemon
1 garlic clove
¼ cup extra virgin olive oil
salt and freshly ground pepper, to taste

FOR THE SCALLOPS WITH ORZO:
1½ pounds dry sea scallops, 10–20 per pound, prepared (see Note)
salt and freshly ground black pepper
4 tablespoons unsalted butter, divided
2 cups orzo
3 cups vegetable stock, divided

NOTE: Before you begin, place scallops on a large plate lined with a clean dish towel and remove the small rubbery “foot” from the side of each scallop. Place a second dish towel on top of the scallops and gently press down. Set scallops aside for about 10 minutes to absorb any remaining liquid.

TO MAKE THE PESTO: Place all ingredients except the olive oil in a blender or food processor. With the blade running, slowly drizzle in the oil, using less oil for pesto with thicker consistency or more oil to make it more smooth. Taste and adjust seasonings as needed and set aside. This will yield about 1½ cups of pesto.

TO MAKE THE SCALLOPS WITH ORZO: Season scallops with salt and pepper on both sides. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until sizzling and nutty. Add half of the scallops and cook, without moving them, until well browned, 2–3 minutes. Use a spatula or tongs to flip the scallops. Continue cooking, tilting the pan and spooning the butter over the scallops, until golden brown on the bottom and just cooked through, 2–3 more minutes. Remove scallops from the pan to a dinner plate. Repeat with an additional tablespoon butter and remaining scallops and transfer them to the plate with the rest.

Add remaining 2 tablespoons butter to the now-empty pan. Reduce heat to medium. Add orzo and stir well to coat orzo with butter. Stir continuously until the pasta is golden brown, 3–4 minutes. When orzo is golden brown, add 2 cups vegetable stock and bring to a low boil.

Reduce heat to low, cover and let simmer until all the broth is absorbed, about 10–15 minutes. Remove from heat and stir in pesto, taste for seasoning and add salt if needed. Add the remaining cup of vegetable broth and stir to keep the orzo creamy.

Add orzo to a serving platter and top with scallops. Serve with lemon wedges and grated Parmigiano.

This recipe appeared in the Spring 2024 issue as part of a larger story on Seafood and Spring Greens.