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Rating: 5 stars
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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.

Mary Drennen
Recipe by Cooking Light June 2012

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Credit: Johnny Autry and Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

382 calories; fat 12.9g; saturated fat 5.9g; mono fat 4g; poly fat 1g; protein 32.8g; carbohydrates 29g; fiber 1.3g; cholesterol 79mg; iron 0.7mg; sodium 577mg; calcium 50mg.
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