6 ounces orzo pasta
2 tablespoons all-purpose flour
1 1/4 pounds sea scallops (12 to 18)
2 tablespoons extra virgin olive oil
4 cloves garlic, smashed
4 tablespoons (1/2 stick) unsalted butter, divided
4 spring onions or 8 green onions, white and light green parts only, thinly sliced
1/4 cup Chardonnay, or other dry white wine
1 1/2 teaspoons coarse kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 tablespoon fresh lemon juice
Pairs Well With
Paris Tasting Commemorative Chardonnay
In a medium saucepan of boiling, well-salted water, cook the pasta according to package directions.
Meanwhile, place the flour in a small bowl. Lightly dredge the scallops in the flour. In a large skillet over medium-high heat, warm the olive oil. Add the scallops and cook until browned, about 1 minute per side. Add the garlic and 2 tablespoons of the butter and cook, stirring occasionally, for 1 minute. Add the onions and cook, stirring occasionally, until the scallops are just cooked through, about 1 minute. Add the wine, salt, and pepper and cook, stirring, until the liquid comes to a boil. Remove the skillet from the heat and stir in the lemon juice and remaining 2 tablespoons of butter. Add more salt and/or pepper to taste.
Drain the pasta, then transfer to a platter or plates. Top with the scallop mixture and serve.
Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com