Wierd Day Scallops

I was having a wierd day today. Long story, but rest assured, it was weird. It called for a really yummy dinner. I know "yummy" is pretty objective, but I love seafood, and especially shellfish. My number one, all-time favorite are scallops, so I made a delicious scallop dinner with some orzo pasta. In case you also happen to love scallops, and had a weird day (or hopefully not), here's the recipe for you.

Here's to no more wierd days and a love of little rubbery mollusks. :)


Seared Scallops with greens and orzo
olive oil, 2 tablespoons
onion, 1/2, finely chopped
orzo, 1 cup (I used tri-color, but the multi-grain is also good)
low-sodium chicken broth, 3 cups
greens, 1 cup, chopped (I used red chard, but you can also use black kale or escarole)
Italian parsley, 3 tablespoons, minced
fresh thyme, 3 1/2 teaspoons, minced (I think I would use half of that next time)
grated lemon zest, 1 teaspoon
salt and pepper
butter, 2 tablespoons
large sea scallops, 3/4 pound
sherry vinegar, 3 tablespoons

In a heavy saucepan over medium heat, warm 1 tablespoon of the oil. Add the onion and saute until tender, about 5 minutes. Add the orzo and stir until it begins to brown, about 4 minutes. Add the 3 cups broth and bring to a boil, stirring up the brown bits. Reduce the heat to medium low and simmer until the orzo is almost tender, stirring frequently, about 15 minutes. Add the chard and stir until the orzo is tender, the greens have wilted, and the mixture is creamy, about 3 minutes. Mix in the parsley, 1 1/2 teaspoons of the thyme, and the lemon zest. Season the orzo to taste with salt and pepper. Mix in 1 tablespoon of the butter. Remove from the heat, cover and keep warm.

Season the scallops on both sides with salt, pepper, and 1 teaspoon of the thyme. In a large frying pan over medium high heat, warm the remaining 1 tablespoon of oil. Add the scallops and saute until almost springy to the touch, about 2 minutes per side. Transfer the scallops to a warm plate. Pour off the oil from the frying pan. Add the vinegar and remaining 3 tablespoons of broth to the pan and boil until syrupy, stirring up the browned bits, about 30 seconds. Remove the pan from the heat. Add any scallop juices to the plate. Swirl in the remaining 1 tablespoon of butter. Taste and adjust the seasoning.

Divide the orzo between two plates. Top with the scallops, drizzle the sauce over the top, and then sprinkle with the remaining 1 teaspoon thyme. Serve right away.