Got this from reading Cooking Light yesterday:
3/4 cup uncooked orzo
2 T. chopped fresh parsley, divided (mine is ready to harvest!!)
2 T. chopped garlic chives*, divided " " " " "
2 t. EVOO
1/8 t. sea salt*
1&1/2 lb. large sea scallops
3/8 t. sea salt, divided
3/8 t. freshly ground pepper, divided
Olive Oil cooking spray
1/3 cup dry white wine
1 T. chopped shallots
1 T. white wine vinegar
3 T. chilled butter, cubed
1 t. chopped fresh lemon thyme* (also ready for harvest - SO much fun)
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 T. parsley, 1 T. chives, olive oil, and 1/8 t. salt. Keep warm. heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 t. salt and 1/4 t. pepper; coat with cooking spray. Add scallops to pan; cook 3 mins. per side or until lightly browned. Remove from pan and keep warm. Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 mins. or until liquid has reduced to 1 T. Reduce heat to low. Add butter cubes - 1 at a time whisking them in after each one is added til fully incorporated. Stir in 1 T. parsley, 1 T. chives, 1 t. thyme, 1/8 t. salt, and 1/8 t. pepper. Serve scallops with sauce, orzo, and decorate the plate with a lemon crown for a garnish. A nice veggie would be dilled hericot verts.
"Accept affection with open arms, and give it with an open heart."
Have a BLAST today!!!!
Love,
MM
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