Seared Scallops and Herb Butter Sauce

Photo: Johnny Autry and Randy Mayor
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.

Yield:

Serves 4 (serving size: about 1/2 cup orzo, 3 scallops, and 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 382
Fat 12.9 g
Satfat 5.9 g
Monofat 4 g
Polyfat 1 g
Protein 32.8 g
Carbohydrate 29 g
Fiber 1.3 g
Cholesterol 79 mg
Iron 0.7 mg
Sodium 577 mg
Calcium 50 mg

Ingredients

3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh chives divided
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
1 1/2 pounds large sea scallops
3/8 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
Cooking spray
1/3 cup dry white wine
1 tablespoon chopped shallots
1 tablespoon white wine vinegar
3 tablespoons chilled butter, cubed
1 teaspoon chopped fresh thyme

Preparation

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.

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.

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.

Note:

Mary Drennen,

June 2012