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Seared Scallops with Orzo Cooked in Wine
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Seafood makes any meal feel like a special occasion.
|1/2 cup chopped onions|
|1 cup uncooked orzo|
|1/4 teaspoon dried thyme|
|1 cup fat-free, less sodium chicken broth|
|1/2 cup dry white wine|
|2 tablespoons chopped fresh chives|
|2 tablespoons fresh lemon juice|
|1 1/2 pounds sea scallops|
|1/4 teaspoon salt|
|1/4 teaspoon black pepper|
|2 teaspoons olive oil|
- Coat a medium saucepan with cooking spray and set over medium-high heat. Add onion to pan, sauté 3 minutes. Add orzo, thyme, broth and wine to pan, stir ingredients and then bring to a boil. Reduce heat, cover pan and simmer until liquid is absorbed and pasta is al dente, about 15 minutes. Add in chives and lemon juice; stir to combine. Keep warm.
- Sprinkle scallops with salt and pepper. Heat oil in a large cast-iron skillet over medium-high heat. Add scallops; cook 3 minutes per side or until desired degree of doneness is reached.
- Serve with orzo.
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