Pan-Seared Scallops With Lemon Orzo

From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."

• Ready In: 25 mins
• Serves: 4

Ingredients

•  cooking spray
• 1⁄2 cup onion, chopped, can use prechopped
• 1  cup orzo pasta, uncooked
• 1  cup  fat-free low-sodium chicken broth
• 1⁄2 cup dry white wine
• 1⁄4 teaspoon dried thyme
• 2  tablespoons fresh chives, chopped
• 2  tablespoons fresh lemon juice
• 2  teaspoons olive oil
• 1 1⁄2 lbs sea scallops
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Heat a medium saucepan over medium-high heat.
2. Coat pan with cooking spray.
3. Add onion to pan; saute 3 minutes.
4. Stir in pasta, broth, wine, and thyme; bring to a boil.
5. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
6. Stir in chopped chives and lemon juice.
7. Keep warm.
8. Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
9. Serve with pasta mixture.
10. Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.