Seared Scallops with Orzo and Rice Pilaf
Buttery scallops in a white wine sauce with an orzo and rice pilaf.
Ingredients
For the Orzo Pilaf:
- 2 tbsp. unsalted butter
- ½ cup minced onion
- ½ cup orzo
- ½ cup white rice
- 2 cups chicken stock
For the Seared Scallops:
- 1 dozen sea scallops, rinsed and dried
- ¼ tsp. each kosher salt and black pepper
- 4 tbsp. unsalted butter
- 1 tbsp. olive oil
- ½ cup white wine
- 1 tbsp. lemon zest
- 3 tbsp. sliced basil
Instructions
For the Orzo Pilaf:
- In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes.
For the Seared Scallops:
- Season the scallops with salt and pepper.
- In a cast iron skillet, on high heat, melt one tablespoon of the butter in the olive oil.
- Sear the scallops on both sides until they're golden brown and cooked through, about four minutes on each side. Remove to a plate and cover to keep warm.
- Wipe the pan clean and add the wine, and simmer until it's reduced to a few tablespoons.
- Remove the pan from the heat and whisk in the rest of the butter. Add the lemon zest and basil and serve over the scallops.
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