Photo: Johnny Autry and Randy Mayor
Yield
Serves 4 (serving size: about 1/2 cup orzo, 3 scallops, and 1 1/2 tablespoons sauce)

Sear scallops in a cast-iron skillet and top with a savory pan sauce of butter, white wine and herbs.   Serve with Roasted Green Beans and orzo for a dish that's perfect for dinner guests.

How to Make It

Step 1

Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.

Step 2

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Step 3

Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

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