Seared Scallops and Herb Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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