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.

Ratings & Reviews

awartmann's Review

karenfarber
May 16, 2012
This was easy to make and everything had a great flavor. Big Hit!

angelvoice52's Review

mary327
June 15, 2012
N/A

Kstaas's Review

joymarie
June 21, 2013
My husband thought I had brought this home from the store since I had been shopping that day. He said it was restaurant quality. I suppose that's a compliment.

carolfitz's Review

jeremya09
May 18, 2012
A few years ago a CL poster recommended a great way to dry large scallops after you've rinsed them -- pat them with toweling, put them on a plate (no paper towels) and put them in the fridge, uncovered, for at least 20min, the fridge dries them. I've used this tip with great success ever since. Made these to recipe. Reduced the wine, vinegar, shallots in advance so the sauce could be finished while the scallops cooked. Served with the recommended roasted beans & shallots and the rest of the white wine. Very good but could have used some color on the plate.

MMaher1016's Review

KathrynNC
May 06, 2014
My husband loves scallops so I was looking for a good recipe to try. These came out perfect! I use a little over 1.5 lbs of scallops, more like 1.85 and still had enough sauce. The orzo was a great accompaniment, too. I only wish scallops weren't so expensive, or I would make them all the time.

debb107's Review

Lizzie27
October 22, 2012
Loved it. I substituted dry vermouth and white balsamic vinegar because this was a last minute meal and I didn't have the listed ingredients but it was still easy and delicious.

SingingGourmand's Review

cyclegal
January 04, 2014
My husband surprised me by making this for my birthday dinner. It was heavenly!! Absolutely restaurant quality. He followed the recipe as written.

jeremya09's Review

carolfitz
November 07, 2012
I just cooked the scallops and it tasted great.

cberk10's Review

MMaher1016
February 04, 2013
N/A

MeghanRyan's Review

MeghanRyan
July 14, 2012
easy and light! will definitely make this again. could be made even lighter if made with a brown rice mixture vs. orzo. i served this with a spinach/kale mixture sautéed in lemon juice.