Prep Time: 5 mins • Cook Time: 30 mins • Makes: 4 servings
INGREDIENTS
- 1 teaspoon olive oil
- ½ cup chopped onion
- 1 cup orzo, uncooked
- 2 cups chicken broth
- ½ cup dry white wine
- ¼ teaspoon dried tarragon
- 2 tablespoons chopped fresh chives
- 1 tablespoon heavy cream
- Juice of one lemon
- 2 tablespoons unsalted butter
- 1-½ pounds sea scallops, patted dry
- salt and pepper, to taste
DIRECTIONS
- Heat olive oil in a medium saucepan over medium-high heat. Add the chopped onion. Sauté for three minutes then stir in the orzo pasta, broth, wine, and tarragon.
- Bring to a boil and cover, simmering for 15 minutes and until liquid is absorbed and pasta is al dente. Stir in chives, heavy cream, and lemon juice. Remove from heat and keep warm.
- Heat the butter in a large heavy-bottomed or cast-iron skillet. Season scallops with salt and pepper. Add them to the pan and cook for three minutes on each side or until golden on each side. Serve on top of orzo pasta.
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