Seared Scallops With Herb Butter Sauce And Orzo Food

PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
• Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
• Add shallot and garlic to the same skillet and saute until softened.
• Add the wine and cook until reduced to almost gone.
• Add the clam juice and reduce by about 1/2.
• Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
• Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
• Transfer to a serving bowl placing the seared scallops on top.

PAN-SEARED SCALLOPS WITH LEMON ORZO

Steps:

• Heat a medium saucepan over medium-high heat.
• Coat pan with cooking spray.
• Add onion to pan; saute 3 minutes.
• Stir in pasta, broth, wine, and thyme; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
• Stir in chopped chives and lemon juice.
• Keep warm.
• Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
• Serve with pasta mixture.
• Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.