So... Scallops. One of my absolute favorite foods, but Nathan & I have been looking for a new way to dress up these delicate, delightful, and delicious treats. He wanted to make a champagne shrimp risotto, but we thought that might be too much for the summer so we will revisit that this winter. As for the scallops, we decided to do an orzo with a beautifully light butter/wine sauce that is just perfect for these tender treats. Try this one for lunch or have with a salad & french bread for dinner.
Start by adding 2tbsp of the olive oil and all of the orzo to a large skillet on medium heat. Brown the orzo gently, but make sure not to burn it. Add in the 3 cups of chicken broth or 2 cups broth and 1 cup of white wine. Let simmer for about 20 minutes, or until the orzo is doubled in size and the liquid has reduced.When the orzo is finished, add in your fresh herbs, salt, and pepper. Keep warm on low heat.
When the orzo is close to finishing or has just finished, heat 2tbsp of butter and 1 tbsp of olive oil in a separate large skillet on high heat. When the butter begins to simmer and turn brown, place each of the scallops on the skillet making sure they do not touch. Cook on each side for about 1-2 minutes making sure to only flip them once.
Plate the orzo and then add a few scallops to each plate depending on how many people you are serving. Drizzle a little lemon juice over the entire plate and top with fresh cracked pepper.