Seared Scallops and Herb Butter Sauce & Orzo with Roasted Green Beans
The first time I made this recipe, I eliminated the chives because they were too strong and I didn't have any fresh thyme. I substituted lemon juice for the white wine vinegar. It was a delicious meal!
I made the sauce in the pan that I cooked the scallops in which saved a step. The wine deglazed the pan and the sauce was perfect.
Servings: 0
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 lbs. 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
Instructions
- 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.
- 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 and Roasted Green Beans.
Notes
I only used butter, parmesan cheese and parsley in the orzo.
Recipe By: Cooking Light
JUNE 2012
Serving Size: 4
JUNE 2012
Serving Size: 4