Seared Scallops and Herb Butter Sauce

Ingredients

• 0.4 teaspoon pepper black divided
• 3 tablespoons butter chilled cubed
• 0.3 cup cooking wine dry white
• 2 tablespoons chives fresh divided chopped
• 2 tablespoons parsley fresh divided chopped
• 1 teaspoon thyme leaves fresh chopped
• 0.1 teaspoon kosher salt 
• 0.4 teaspoon kosher salt divided
• 2 teaspoons olive oil extra-virgin
• 0.8 cup orzo pasta uncooked
• 1.5 pounds sea scallops 
• 1 tablespoon shallots chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Prepare orzo according to package directions, omitting salt and fat.
2. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.
3. Heat a large cast-iron skillet over medium-high heat.
4. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray.
5. Add scallops to pan; cook 3 minutes on each side or until browned.
6. Remove from pan; keep warm.
7. 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.
8. 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.
9. Serve scallops with sauce and orzo.