Seared Scallops and Herb Butter Sauce
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 Tbs parsley, 1 Tbs chives, olive oil, and 0.125 tsp salt. Keep warm.
Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 0.25 tsp salt and 0.25 tsp pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 Tbs. Reduce heat to low. Add butter cubes, one at a time, whisking after each addition until butter is fully incorporated. Stir in chives, thyme, and 0.125 tsp pepper. Serve scallops with sauce and orzo.