Monday, June 11, 2012

Recipe #169, 170, 171: Seared Scallops & Herb Butter Sauce, with Orzo, and Roasted Green Beans

Deliciousness from Cooking Light magazine.  My scallops aren't very browned because I used more oil than I needed to and not a cast iron skillet, but they were still very tasty.  While I made the sauce, I kept the cooked beans in the oven (turned off) and the cooked orzo covered, and everything stayed hot.  I LOVED the shallots with the beans- they took on the flavor of the fried onions you can buy in cans at the store.


  • 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

  • 1/2 pound green beans, trimmed
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon olive oil 
  • 1/4 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. 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. 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. 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.
  4. For beans:   Preheat oven to 450°. Combine beans, shallots, olive oil, and kosher salt on a foil-lined baking sheet. Roast at 450° for 10 minutes or until crisp-tender.

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