Seared Scallops with Lemon Orzo
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Ingredients
| Cooking spray | | 1/2 cup | prechopped onion | | 1 cup | uncooked orzo (rice-shaped pasta) | | 1 cup | fat-free, less-sodium chicken broth | | 1/2 cup | dry white wine | | 1/4 tsp. | dried thyme | | 2 tbsp. | chopped fresh chives | | 2 tbsp. | fresh lemon juice | | 2 tsp. | olive oil | | 1-1/2 lb. | sea scallops | | 1/4 tsp. | salt | | 1/4 tsp. | black pepper |
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Instructions
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 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. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.
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