Ingredients

• 1 lb. Patagonian scallops
• 1/2 yellow onion, diced
• 1 lb. orzo pasta
• 1 cup asparagus, cut into 1-inch pieces
• 5 tbsp. butter
• 1/2 cup grated parmesan
• 1/2 cup heavy whipping cream
• 1 tbsp. fresh parsley, chopped
• 1/2 tsp. salt
• Black pepper
• 1/4 cup lemon juice
• Splash of white wine

Directions

1. Sear Scallops:
2. Wash scallops and pat dry with paper towel. Season with salt and pepper.
3. Heat a medium-sized skillet on high heat. When pan is hot, melt 1 tsp. butter and place scallops in the pan. (If necessary, work in batches to avoid overcrowding the pan.)
4. Sear without moving the scallops for a few minutes, until the bottom forms a crust. Turn over and cook for another 1-2 minutes, until the center is slightly translucent and the bottom is seared.
5. Remove from the pan and set aside on a warm plate.
6. Deglaze pan with white wine.
7. Cook Onion:
8. Over medium heat, melt 1 tbsp. butter in the same skillet that was used for scallops.
9. Add the onion and sauté until soft, about 4-5 minutes.
10. Remove the onions and set aside on a plate.
11. Cook Orzo
12. Fill a large saucepan with salted water and bring to a boil. Add the orzo and stir.
13. After the orzo has been boiling for 5 minutes, add the asparagus and continue to cook for 5 minutes.
14. Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.
15. Quickly add parmesan cheese and the remaining 2 tbsp. of butter to the orzo and asparagus mixture.
16. Stir thoroughly, allowing both the cheese and butter to melt.
17. Slowly stir in the heavy cream.
18. Next, add the sautéed onions, scallops, and fresh parsley. Mix well.
19. Add lemon juice, season with salt and pepper, and garnish with additional parsley.