Lemon-Thyme Orzo with Seared Scallops and Wilted Greens

1. Sauté Onion

Warm 1 tablespoon of olive oil in a heavy saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until the onion is soft and translucent.

2. Toast Orzo

Add the orzo to the saucepan and stir it occasionally for around 4 minutes. Once the orzo starts to brown, pour in the 3 cups of low-sodium chicken broth. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the orzo is almost tender.

3. Add Greens and Seasonings

As the orzo cooks, fold in the chopped greens. Stir gently and cook for an additional 3 minutes, or until the greens have wilted. Mix in the minced parsley, 1.5 teaspoons of thyme, grated lemon zest, and 1 tablespoon of butter. Season the orzo mixture with salt and pepper to taste.

4. Prepare Scallops

Pat the scallops dry and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Add the scallops in a single layer and sear for about 1.5 minutes on each side, until they are golden and springy to the touch.

5. Make Pan Sauce

Once the scallops are cooked, remove them from the pan and set them aside. In the same pan, add the sherry vinegar and 3 tablespoons of chicken broth. Let it boil for about 30 seconds to allow the sauce to reduce and thicken slightly. Stir in any juices from the scallops and finish with the remaining tablespoon of butter. Season the sauce with salt and pepper.

6. Serve

Divide the orzo mixture between two plates, top with the seared scallops, and drizzle the pan sauce over the dish. Sprinkle the remaining teaspoon of fresh thyme over the top.