1. Sauté the Mushrooms
Heat olive oil in a large deep skillet over medium-high heat.
Add the sliced mushrooms and cook for 5–6 minutes until browned and all moisture has evaporated.
Transfer mushrooms to a plate and keep warm.
2. Build the Base
Reduce heat to medium.
Melt the butter in the same skillet.
Add the diced onion and sauté for 3–4 minutes until softened and lightly caramelized.
Stir in the garlic and cook for 30 seconds.
3. Create the Creamy Sauce
Sprinkle in the flour and stir continuously for 1 minute.
Slowly whisk in the chicken stock and half-and-half.
Continue whisking until smooth and no lumps remain.
Stir in the Italian seasoning, salt, and pepper.
4. Cook the Orzo
Add the uncooked orzo and stir well.
Bring to a gentle simmer.
Cook uncovered for 10–15 minutes, stirring frequently, until the orzo is tender and the sauce is creamy.
5. Prepare the Scallops
While the orzo cooks, pat the scallops completely dry with paper towels.
Season both sides with garlic powder, salt, and pepper.
Heat butter in a large cast-iron skillet over medium heat.
Once the butter begins to brown, add the scallops.
Sear for 2–3 minutes per side until golden brown and cooked through.
Remove from heat and keep warm.
6. Finish the Orzo
Remove the orzo from heat.
Stir in the Parmesan cheese until melted.
Add the spinach and stir until wilted.
Fold in the sautéed mushrooms.
7. Assemble and Serve
Spoon the creamy mushroom Parmesan orzo into serving bowls.
Top with the garlic butter scallops.
Garnish with additional Parmesan, fresh parsley, and black pepper.