Seared Scallops with Herbs and Orzo

There's only one thing you have to remember about cooking scallops:  Don't overcook them!  Depending on size they only need 2-3 minutes on one side and another minute on the other side.  Use a good high-heat oil like grapeseed so you can get the pan nice and hot and get that pretty sear on the scallops.

For 2 servings:
 

3/4 cup uncooked orzo (I use tri-colored)

2 T. chopped fresh dill, divided
2 T. chopped fresh chives divided
2 t. extra-virgin olive oil
Kosher salt and ground pepper
5-6 large sea scallops
1-2 T. grape seed oil                  
1/3 cup dry white wine
1 T. finely chopped shallots
1 T. white wine or champagne vinegar
2 T. chilled butter
1 t. chopped fresh thyme or pinch of dried thyme

Cook orzo in a pot of salted water until al dente (about 6-8 minutes).  Drain and add olive oil, 1 T. dill, 1 T. chives, salt and pepper.

Combine wine, shallots, and vinegar in a saucepan; bring to a boil.  Continue cooking for about 5 minutes.  Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon dill, 1 tablespoon chives, 1 teaspoon thyme, and a little salt.

Heat a large cast-iron skillet over medium-high heat and add grape seed oil.  Dry the scallops with a paper towel.  Sprinkle with salt and pepper on both sides.  Add scallops to pan; cook 2-3 minutes or until browned.  Flip and cook another minute.

Spoon the orzo onto plates, top with scallops, and then pour the reduced wine/herb sauce on top.

I like to serve this with sautéed baby spinach and kale.