A perfectly quick and delicious dinner for two.
Place the scallops on paper towels or coffee filters for at least 20 minutes. It's really important for a good sear to make sure they are dry.
A good time to prep is while they are drying. Chop the parsley, measure the wine and butter, cook the orzo
Heat the olive oil on medium-high in a heavy skillet - cast iron is my favorite.
Place the scallops in the hot pan and let them sear on each side until they are lightly browned.
Turn down the heat, add half the butter, and let cook for another 3 to 4 minutes to cook through.
Remove the scallops from the pan and melt the remaining butter. Add the garlic and cook on low until the garlic is light brown and fragrant and the butter is lightly browned. Stir in the wine to de-glaze the pan. Bring to a boil then reduce heat and simmer until the sauce is reduced and slightly thickened. Add salt and pepper to taste.
Place half the cooked orzo on each plate, then top with the scallops.
Spoon the sauce over it all and garnish with the chopped parsley.
Now light the candles and sit and enjoy.
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