My husband and I don’t spend a lot on Valentine’s day. We like to show our love every day. But we do like to enjoy a special dinner for two. And here’s one that’s pretty easy to make and doesn’t take a lot of time (more time to enjoy each other’s company). Deliciously prepared sea scallops.

Making the Scallops

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, otherwise the moisture will come out and boil instead of sear them.

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.

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 some 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.

Serve with a salad of wild greens and a light vinaigrette.

Now light the candles, pour some wine and sit and enjoy. BTW – that’s not wine in the glass. It’s unsweetened cranberry juice. Tart like cabernet, but not a drop of alcohol.

© Copyright 2020 The Lazy Gastronome

Sea Scallops are so good seared! ^[1]

5 from 1 vote

Print ^[2]

Seared Scallops with Brown Butter Wine Sauce - Dinner for Two

A perfectly quick and delicious dinner for two.

Course: dinner, Main Course, main dish

Cuisine: American, seafood

Keyword: butter, couple, orzo, romantic, scallops, wine

Servings: 2 people

Author: HelenFern

Ingredients

• 1-1/2 cups orzo - cooked by package instructions
• 1/2 to 3/4 pound sea scallops (not the smaller bay scallops)
• 3 Tablespoons olive oil
• 2 Tablespoons butter
• 1 large clove garlic, crushed
• 1/4 cup dry, white wine (chardonnay is great)
• 1 Tablespoon minced, fresh parsley
• Salt and Pepper to taste

Instructions

1. 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.

2. A good time to prep is while they are drying. Chop the parsley, measure the wine and butter, cook the orzo

3. Heat the olive oil on medium-high in a heavy skillet - cast iron is my favorite.

4. Place the scallops in the hot pan and let them sear on each side until they are lightly browned.

5. Turn down the heat, add half the butter, and let cook for another 3 to 4 minutes to cook through.

6. 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.

7. Place half the cooked orzo on each plate, then top with the scallops.

8. Spoon the sauce over it all and garnish with the chopped parsley.

9. Now light the candles and sit and enjoy.

Recipe Notes

© Copyright 2020 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

I was honored with a feature!

^[3]

It’s date night at home.  This meal takes a little prep, but once the prep is done, it cooks up easy and delicious!

The recipe is for two, but could easily be doubled if you want it for the whole family!

What you need:

• ½ to ¾ pound Top Sirloin Steak
• 4-6 sprigs of rosemary
• 1 Tablespoon olive oil (like smoke or garlic infused)
• ½ teaspoon garlic salt
• ½ Tablespoon green olive brine
• 1 ½ Tablespoons of liquid smoke
• 2 large baking potatoes
• 2 Tablespoons butter, melted
• Rosemary twigs or tooth picks
• 3/8 cup sour cream (I use light)
• 2 Tablespoons chopped chives
• 4 Tablespoons bacon bits

How to Do it:

About 2-3 hours before planning to serve, make a paste with the olive oil, salt, olive brine and liquid smoke.  Crush the rosemary into the mixture and let set for about 20 minutes.

Rub both sides of the steak with the paste mixture and place, uncovered, in the refrigerator until ready to cook – about 2-3 hours, turning half way through.

Cut the potatoes into slices, but don’t cut all the way through.  Put the rosemary twigs (or toothpicks) in between the slices to gently hold them open.

Heat the butter with 2-3 rosemary sprigs, infusing the rosemary flavor into the butter.  Mix in ½ teaspoon of the liquid smoke.  Sprinkle with half the bacon bits.

Pour over the potatoes and bake at 350 degrees for about 45-55 minutes, or until the potatoes are cooked through.

When the potatoes are soft, remove from the oven and loosely cover with foil.

Place the steaks in a hot cast iron pan on high and sear on each side.  Turn heat down to low and continue to cook until the steak is the desired doneness.  (You can also grill the steak)

Click here for how to tell if it’s rare, medium or well done. ^[8]

Mix the sour cream with the chives and remaining bacon.

Remove the steaks and place on hot plates.  Place a potato on the same plate and pour the melted butter from the potato pan over both the potato and the steak.   Top the potatoes with the sour cream mixtures.

Serve hot with a salad on the side!

Serves 2

© Copyright 2017 The Lazy Gastronome

Looking for a quick week night dinner when it’s just the two of you?  How about some pork chops and noodles in a quick tomato sauce?  Well here it is!

What you need:

• 2 center loin pork chops
• 1 ½ cup cooked noodles
• 1 can fire roasted diced tomatoes
• 1 Tablespoon olive oil
• Smoked paprika
• Garlic salt
• Salt and Pepper to taste

How to Do it:

Season the pork with the smoked paprika and garlic salt.

Heat the olive oil in a pan.  Add the pork and cook on medium-low heat until there is no pink left.

Add the noodles and brown them lightly in the pan with the pork chops.  Push the noodles and chops to the side, then pour in the tomatoes.

Turn the heat to medium-high and bring the tomatoes to a boil, cooking off about half of the liquid, stirring contantly.

Serve a pork chop with half of the noodles, then topped with half of the tomatoes.

Serves 2

© Copyright 2016 The Lazy Gastronome