Seared Scallops with Orzo & Herb Butter Sauce

My kids are out of town and I was feeling like giving myself a little treat. So I made myself a fancy dinner, poured a glass of wine and watched R rated shows all evening. It was lovely.

After cooking this dish, I was so impressed with myself I sent a photo of my plate to a friend and received the reply that it looked like something you’d pay $25 for in a restaurant! And even better, it tasted like it too. Simple to prepare, but elegant and oh, so delicious.

Seared Scallops with Herb Butter Sauce, served with Orzo & Snap Peas

Seared Scallops with Orzo & Herb Butter Sauce
(adapted from Cooking Light)

3/4 cup uncooked orzo
2 tbsp. chopped fresh parsley (divided)
2 tbsp. chopped fresh chives (divided)
2 tsp. olive oil
1/8 tsp. kosher salt
1/4 cup shredded parmesan
1 – 1 1/2 pounds large sea scallops (3-4 per person)
1/3 cup dry white wine
1 tbsp. chopped shallots
1 tbsp. white wine or sherry vinegar
3 tbsp. chilled butter, cubed
1 tsp. chopped fresh thyme

Cook orzo according to package directions and drain. Return to pan, stir in 1 tbsp. parsley, 1 tbsp. chives, olive oil, salt and parmesan. Keep warm.

Heat a large skillet over medium-high heat. Sprinkle scallops with salt & pepper. Drizzle a bit of olive oil in the skillet, heat for a minute and then add scallops to the pan. Cook 3 minutes on each side or until browned. Remove from pan and keep warm. Combine wine, shallots and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid is reduced to 1 tbsp. Reduce heat to low. Add butter cubes, one at a time, whisking after each addition until butter is fully incorporated. Stir in remaining herbs and 1/8 tsp. each of salt & pepper. Drizzle over scallops and orzo. Serves 4.