Featured Varietal: Marlborough Sauvignon Blanc

Lemon and Dill Orzo with Grilled Scallop Skewers

Serve fire-charred scallop skewers atop orzo pasta flavored with lemon, dill and garlic. Enjoy with the Sauvignon Blanc for a bold pairing.


Lemon and Dill Orzo with Grilled Scallop Skewers

Lemon and Dill Orzo with Grilled Scallop Skewers


1 lb dry orzo pasta

4 oz. pancetta, cut into 1/4-inch pieces

2 cloves garlic, minced

1/2 medium lemon, juiced

1/2 cup heavy cream

1 1/4 cup Juggernaut New Zealand Sauvignon Blanc

1/2 cup grated parmesan cheese, plus more for serving

3 tbsp. roughly chopped fresh dill, plus more for garnish

12 sea scallops

olive oil, for brushing grill grates

kosher salt and freshly ground pepper, to taste

Cooking Instructions

Serves: 4

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water and drain. Set aside.
  2. Preheat grill to medium-high heat and brush grates with oil. Heat large cast-iron skillet on grill grates. Add pancetta and cook, stirring occasionally, until golden-brown and crisp, about 3-5 minutes. Using a slotted spoon, transfer to paper-towel-lined plate.
  1. In the same skillet, add garlic to pancetta fat. Cook until fragrant, about 30 seconds. Stir in wine and lemon juice and cook until reduced by half, about 2-4 minutes. Stir in heavy cream and Parmesan until smooth sauce forms, about 1-2 minutes. Add pasta, reserved pasta water and dill and toss to coat, about 1-2 minutes. Season with salt and pepper, to taste. Keep warm over low heat.
  2. Pat scallops dry with paper towels. Season with salt and pepper. Thread each skewer with 3 scallops. Grill skewers until scallops are opaque and lightly charred, about 2-3 minutes per side. Top orzo with skewers. Garnish with pancetta and additional dill before serving.