Seared Scallops And Herb Butter Sauce

• 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

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.

orzo, fresh parsley, chives, extravirgin olive oil, kosher salt, scallops, kosher salt, black pepper, cooking spray, white wine, shallots, white wine vinegar, chilled butter, thyme

Taken from www.myrecipes.com/recipe/seared-scallops-herb-butter-sauce (may not work)