Normally I would post this on Wednesday, but this week we were hanging out at the Atlanta airport waiting on our baby girl to arrive home for Easter break. So, dinner on Friday it is!
Seared Scallops and Herb Butter Sauce & Roasted Green Beans-Best of Cooking Light 2013
Seared Scallops and Herb Butter Sauce
3/4 C uncooked orzo
2 TBS chopped fresh parsley, divided
2 TBS chopped fresh chives, divided
2 tsp extra-virgin olive oil
1/8 tsp kosher salt
1 1/2 lbs large sea scallops
3/8 tsp kosher salt, divided
3/8 tsp black pepper, divided
1/3 C dry white wine
1 TBS chopped shallots
1 TBS white wine vinegar
3 TBS chilled butter, cubed
1 tsp chopped fresh thyme
1. Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 TBS parsley, 1 TBS chives, olive oil, and 1/8 tsp salt. Keep warm.
2. Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 tsp salt and 1/4 tsp pepper; coat with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
3. Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid is reduced to 1 TBS. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 TBS parsley, 1 TBS chives, 1 tsp thyme, 1/8 tsp salt, and 1/8 tsp pepper. Serve scallops with sauce and orzo.
Roasted Green Beans
1/2 pound haricot verts, trimmed
1/2 pound wax beans, trimmed (we doubled the haricot verts since our store was out of wax beans)
1/2 C thinly sliced shallots
1 TBS olive oil
1/4 tsp kosher salt
1. Preheat oven to 450*. Combine all ingredients on a foil-lined baking sheet. Roast at 450* for 10 minutes or until crisp-tender.
Hope you enjoy!!