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    Home » Recipes » Pasta

    Scallops Asparagus Orzo Pasta Salad

    UPDATED Apr 29, 2020 · PUBLISHED Apr 29, 2020 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Scallops and Orzo Pasta Salad Pin

    Scallops Asparagus Orzo Pasta Salad tossed in a lemon dill dressing is a no-fuss dinner or a sensational side dish.

    Scallops Asparagus Orzo Pasta Salad in bowl

    Broiled Scallops and Seared Scallops are popular because the main course is ready in minutes. But, you still need to figure out what else to serve!

    This recipe solves that problem by cooking everything together on a sheet pan while you're sitting by the pool sipping your favorite drink.

    A girl can dream, can't she?!

    You're going to love this recipe because:

    • It's almost a one-pan meal. The orzo pasta cooks separately before it's tossed with all of the other ingredients.
    • It's an easy prep / hands off cooking recipe. This popular dinner strategy allows you to do other things while dinner is in the oven.
    • It's a make-ahead recipe. Buy double the ingredients and assemble a second meal in a plastic bag to store in the freezer before cooking. Next time, dinner will be so easy, that ANYONE can make it!

    Best of all, this recipe tastes great warm from the oven or cold from the refrigerator so it's perfect for prepping lunches ahead of time and entertaining.

    Jump to:
    • Ingredients and Variations
    • Lemon Dill Dressing
    • Type of Scallops
    • Sheet Pan Method
    • How to Freeze Scallops Asparagus Orzo Pasta Salad
    • More Spring Recipes
    • 📋 Recipe

    Ingredients and Variations

    Ever wondered what to serve with those delicious scallops you picked up at the grocery store? These Mediterranean inspired ingredients are perfect:

    Asparagus - Cut asparagus into 1-2 inch segments.

    Tomatoes - Cut tomatoes into smaller pieces. Split grape tomatoes in half. We used mini San Marzano tomatoes cut into quarters because that's what my sweetie picked up at the grocery store and they are delicious! Canned tomatoes work too. Drain off the juices first.

    Whole and cubed San Marzano tomatoes on cutting board

    Artichokes - Drain and roughly chop artichoke hearts or just separate the pieces in a can of quartered hearts. Use artichokes packed in water, not oil.

    Feta Cheese - Crumble and sprinkle over the top. It's optional...except when I'm at the table.

    Other ingredients that pair well and can cook along with scallops and pasta on a sheet pan:

    • Spinach
    • Peppers
    • Eggplant
    • Olives
    • Sundried tomatoes
    • Pine nuts
    • Cauliflower
    • Broccoli
    • Zucchini 

    Check out this Free Mediterranean Diet Shopping List for more ideas. Substitute or add in your favorite ingredients and customize this recipe!

    By the way, our latest obsession: whole wheat orzo pasta! 

    Not a scallop fan? Try shrimp, cooked chicken or chickpeas in this recipe!

    Lemon Dill Dressing

    The lemon dill dressing is a combination of:

    • olive oil
    • lemon juice
    • garlic
    • salt, pepper
    • dill

    If using fresh dill, remove the hard stems and then finely chop what remains. You can use dried dill instead. It substitutes at a 1:3 ratio so use 1 teaspoon of dried instead of 1 Tablespoon of fresh.

    Fresh dill on a cutting board

    Type of Scallops

    I know...they're expensive! Stock up when they go on sale.

    We used Patagonian scallops (Zygochlamys Patagonica) in this recipe. Look for "dry" ones so that they have not been processed with phosphates. 

    They are also known as Argentinean or Antarctic scallops and are larger than the bay variety, but definitely not as big as sea scallops.

    Adjust the cooking time up or down by a few minutes.

    Sheet Pan Method

    Place chopped vegetables and raw scallops on a half sheet pan lined with aluminum foil. Drizzle the lemon dill dressing over the top and toss to coat. Wait to add the feta cheese.

    Using a sheet pan shortens the cooking time because everything is spread in a thin layer. Use two sheet pans and stagger in the oven if necessary so that the ingredients are not crowded.

    Bake scallops, cooked orzo pasta and other ingredients in the oven at 375 °F for about 15 minutes uncovered. The exact time depends on the size of the scallops. When you cut through one, it should be white and firm to touch.

    Scallops and Orzo on a sheet pan with Artichokes, Tomatoes and Asparagus

    How to Freeze Scallops Asparagus Orzo Pasta Salad

    We offered this dish at our Meal Assembly Kitchen so I know for a fact that it freezes very nicely!

    Assemble everything in a plastic bag that seals. Don't cook anything except for the orzo pasta. Stir in frozen scallops (or fresh ones that have not been previously frozen) just before freezing.

    Another option is to make up the recipe without the protein. Add scallops (or other protein) when you are ready to enjoy it for maximum flexibility.

    Either way. Dinner's in the bag!

    When you're ready to make this recipe, move the bag to the refrigerator and allow the contents to defrost overnight and then cook as usual.

    Scallops Orzo Asparagus Artichoke Pasta in a bowl

    I've got two more batches in the freezer. Life is good. 🙂

    More Spring Recipes

    • Lemon Chicken Soup
    • Baked Carrot Fries and Yogurt Dill Dipping Sauce
    • Roasted Radishes and Carrots with Lemon Dill Sauce
    • Roasted Asparagus with Balsamic Reduction

    Please rate this recipe and tag @DinnerMom on social media. We love to see and SHARE what you are cooking up!

    📋 Recipe

    Scallops Asparagus Orzo Pasta Salad in bowl

    Scallops Asparagus Orzo Pasta Salad

    Scallops and orzo pasta with asparagus, artichokes and tomatoes is tossed in a lemon dill dressing and topped with feta cheese. Serve it warm for a no-fuss dinner or cold for a sensational salad.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 510kcal
    Author: Marjory Pilley

    Ingredients

    • 2 Tablespoons olive oil
    • 3 Tablespoons lemon juice or juice of 1 lemon
    • 2 garlic cloves minced
    • ¼ teaspoon salt
    • Pinch pepper
    • 3 Tablespoons fresh dill chopped or 1 Tablespoon dried
    • 2 cups orzo pasta cooked
    • 1 pound Patagonian or bay scallops
    • 14 ounces artichoke hearts unmarinated, drained and roughly chopped
    • 1 pint cherry tomatoes halved or 14.5 ounce can diced tomatoes, drained
    • 15-20 thin asparagus stalks chopped into 1 inch pieces
    • 4 ounces feta cheese crumbled

    Instructions

    • Preheat oven to 375 °F.
    • Combine olive oil, lemon juice, garlic, salt, pepper and dill in a small bowl.
    • Place remaining ingredients, except for the feta cheese, on a half sheet baking pan covered with aluminum foil.
    • Drizzle dressing over the orzo, scallops and vegetables. Gently toss to coat and then spread ingredients over the bottom of the pan.
    • Bake for about 15 minutes or until scallops are done. Scallops should be white when cut in half and firm to touch, but not cracked.
    • Sprinkle with crumbled feta cheese.

    Notes

    1. To make ahead and freeze, add all of the uncooked ingredients, except for feta cheese, to a plastic bag that seals. Stir and then seal it up. Store in the freezer for up to two months for best quality. When you are ready to serve, defrost in the refrigerator overnight and then cook according to instructions.
    2. Low carb option: replace orzo pasta with zucchini noodles. Cook along with all the other ingredients.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 510kcal | Carbohydrates: 47g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 1299mg | Potassium: 682mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2167IU | Vitamin C: 56mg | Calcium: 203mg | Iron: 5mg
    Nutritional and Food Safety Disclaimer

    More Pasta Recipes

    • Crock-Pot Vegetable Lasagna
    • Creamy Pumpkin Pasta Sauce Recipe
    • Baked Ravioli Casserole Recipe {Mexican, Vegetarian}
    • Vegetarian Pasta Fagioli Recipe
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      Recipe Rating




    1. Ashley @ Wishes & Dishes

      June 11, 2015 at 9:28 am

      I love relaxed dinners in the summer, also - I love to grill out for a quick and easy meal. This is a great side dish idea! Thank you!

      Reply
    2. The Food Hunter

      June 11, 2015 at 2:31 pm

      I love the addition of scallops to this

      Reply
    3. Martha @ A Family Feast

      June 11, 2015 at 6:37 pm

      This IS indeed a perfect recipe for summertime! I love everything you've included in this dish!

      Reply
    4. christine

      June 11, 2015 at 9:24 pm

      I love orzo for easy summer meals. This looks so wonderful w/ the scallops & artichokes. mmmm, mmmm mmmm.

      Reply
    5. Erin @ Texanerin Baking

      June 12, 2015 at 4:56 am

      Dinner during the summer is really relaxed around here. As in, I rarely make anything. 😉 This looks great and I love that it's (almost) one pot!

      Reply
    6. Angie | Big Bear's Wife

      June 12, 2015 at 12:17 pm

      Oh gosh, I've got to make this for our next cookout!

      Reply
    7. Kirsten/ComfortablyDomestic

      June 12, 2015 at 3:51 pm

      I would love to have this salad at-the-ready in my fridge for a "grown up" lunch. Leftover grilled chicken and black beans would be nice additions!

      Reply
    8. Susan

      June 12, 2015 at 9:54 pm

      Orzo salads are my favorite in the summer! They just call out for fresh vegetables to be tossed with it and easy to make too. I never thought about adding scallops before, will have to give it a try.

      Reply
    9. Nutmeg Nanny

      June 14, 2015 at 11:22 pm

      My husband is a huge scallop fan so he would go gaga over this dish! Plus it's a great use for all that orzo I have sitting in my pantry.

      Reply
    10. Jillian Wade

      August 15, 2018 at 1:18 pm

      5 stars
      Oh, yum! This pasta salad was so good and even better the second day!

      Reply
    11. Tayler Ross

      August 15, 2018 at 5:21 pm

      5 stars
      I love all of these ingredients! I am totally drooling over this!

      Reply
    12. Brandi

      August 16, 2018 at 1:26 am

      5 stars
      Wonderful idea for an easy dinner! I especially like artichokes, my favorite!

      Reply

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