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.
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.
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.
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