Broiled Scallop Gratin with Garlic-Herb Panko and Lemon Orzo

Steps

1. Step 1

   Set an oven rack about 6 inches below the broiler and heat the broiler to high. Lightly butter a 9x13-inch gratin or baking dish.

2. Step 2

   Bring a large pot of well-salted water to a boil for the orzo.

   5 min

   • 1 1/2 cups orzo
3. Step 3

   Meanwhile, in a bowl stir together the panko, melted butter, garlic, parsley, lemon zest, 1/2 tsp salt and several grinds of pepper until the crumbs are evenly coated.

   5 min

   • 5 tbsp unsalted butter
   • 1 cup panko breadcrumbs
   • 3 cloves garlic
   • 1/4 cup flat-leaf parsley
   • 1 lemon
   • kosher salt
   • black pepper
4. Step 4

   Pat the scallops dry again and arrange them in a single layer in the buttered dish, not quite touching. Season lightly with salt and pepper and sprinkle over the white wine, if using. Scatter the panko mixture evenly over the top, pressing lightly so it sticks.

   5 min

   • 1 1/2 lb large sea scallops
   • 2 tbsp dry white wine
   • kosher salt
   • black pepper
5. Step 5

   Cook the orzo in the boiling water until just tender, about 8 minutes, then drain well.

   8 min, hands-off

   • 1 1/2 cups orzo
6. Step 6

   Broil the scallops until the crumbs are deep golden and bubbling and the scallops are just opaque in the center, 5 to 7 minutes. Start checking at 4 minutes and turn the dish if it is browning unevenly; pull them as soon as the topping is golden so the scallops stay tender.

   6 min

7. Step 7

   Return the drained orzo to the warm pot and toss with the butter, olive oil, lemon juice, fresh herbs and salt to taste.

   3 min

   • 2 tbsp unsalted butter
   • 1 tbsp olive oil
   • 2 tbsp lemon juice
   • 3 tbsp chopped fresh herbs (parsley, chives, dill)
   • kosher salt
8. Step 8

   Spoon the orzo onto plates, top with the scallops and spoon over any buttery juices from the dish. Serve with lemon wedges.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026