INGREDIENTS
¾ cup uncooked orzo
2 TBSP. chopped fresh parsley, divided
2 tsp. extra-virgin olive oil
1/8 tsp. kosher salt
1 ½ lbs. large sea scallops
3/8 tsp. kosher salt, divided
3/8 tsp. pepper, divided
Cooking spray
1/3 cup dry white wine
1 TBSP. chopped shallots
1 TBSP. white wine vinegar
3 TBSP. chilled butter, cubed
1 tsp. chopped fresh thyme
DIRECTIONS
Prepare orzo according to package directions, omitting salt. Drain.
Return to pan; stir in 1 TBSP. parsley, 1 TBSP. chives, olive oil and 1/8 tsp. salt. Keep warm.
Heat a large skillet over medium-high heat.
Sprinkle scallops with ¼ tsp. each of salt and pepper.
Coat fish with with cooking spray.
Add scallops to pan; cook 3 minutes on each side.
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 TBSP.
Reduce heat to low.
Add butter cubes, 1 at a time, whisking after each addition until fully incorporated.
Stir in 1 TBSP. parsley, 1 TBSP. chives, 1 tsp. thyme, 1/8 tsp. salt and 1/8 tsp. pepper.
Serve scallops with sauce and orzo.
Serves 4.
