Seared Halibut and Herb Butter Sauce

The Cooking Light recipe uses scallops (hence the picture), but we used halibut, and it was tasty...and a great way to enjoy our Alaskan catch! The sauce is fantastic! Serve with Lemony Snap Peas for a perfect added zing!

Yield: Serves 4 (serving size: about 1/2 cup orzo, 3 scallops (or 1 halibut filet), and 1 1/2 tablespoons sauce)
Ingredients:
3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh chives divided
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
1 1/2 pounds large sea scallops (or 4  6-oz halibut filets)
3/8 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
Cooking spray
1/3 cup dry white wine
1 tablespoon chopped shallots
1 tablespoon white wine vinegar
3 tablespoons chilled butter, cubed 

1 teaspoon chopped fresh thyme

Preparation:
1. Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.
2. Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
3. Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Nutritional Information:
Calories: 382
Fat: 12.9g
Saturated fat: 5.9g
Monounsaturated fat: 4g
Polyunsaturated fat: 1g
Protein: 32.8g
Carbohydrate: 29g
Fiber: 1.3g
Cholesterol: 79mg
Iron: 0.7mg
Sodium: 577mg
Calcium: 50mg