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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 12.9g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 32.8g
  • Carbohydrate: 29g
  • Fiber: 1.3g
  • Cholesterol: 79mg
  • Iron: 0.7mg
  • Sodium: 577mg
  • Calcium: 50mg

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. 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. 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. 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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