Seared Scallops In Lemon Butter Sauce With Orzo And Herbs

Steps to follow

• STEP 01

  in a medium bowl, stir the salt into the hot water until dissolved. Add the ice water to cool the brine. Add the scallops to the bowl and let them brine for only 10 minutes. Drain the scallops, rinse well under cold water, then arrange them on a paper towel. Pat them dry and lightly season

• STEP 02

  Heat a pan on high heat. Pour the olive oil in, and as soon as it starts to smoke place the scallops without crowding them. Gently press on each one to ensure contact with the hot pan. Sear the scallops until golden brown on the bottom, about 3-4 minutes.

• STEP 03

  Switch the heat to medium. Flip the scallops, add butter to the pan, and baste them. Cook for about 1-2 minutes, until they are opaque in color and firm to the touch. Transfer to a plate and cover to keep them warm.

• STEP 04

  Add the garlic to the same pan and cook until fragrant. Deglaze with the wine until it’s reduced by half. Add the broth, lemon zest, and 1/4 cup of lemon juice. Simmer uncovered for 5 minutes. Stir in the mustard into the sauce. Turn the heat off.

• STEP 05

  Cook the orzo in salted water until al dente. Drain but save 1/2 cup of the cooking water.

• STEP 06

  Gently reheat the scallops in the sauce if needed. Finish with some chopped parsley and dill.

• STEP 07

  Add 3 tbsp of the sauce to the orzo, some pasta cooking water, 2 tbsp of lemon juice, and the chopped herbs. Mix, taste, adjust the seasoning, and add more cooking water if needed.

• STEP 08

  Divide the orzo among plates, top with the browned scallops, and finish with a drizzle of sauce. Serve with lemon wedges for squeezing. Enjoy!