Expensive Wine & Cheap Food (Page 3 of 3)

I was digging in the freezer and found a bag of scallops down in the depths. Searched the cookbooks and found this.
Sauteed  Scallops with Tarragon Sauce

2 tbsp fresh Tarragon, chopped fine.
Zest of one lemon
1 lb. scallops
1/4 cup unsalted butter
2 tbsp olive oil
salt and pepper to taste
1/2  box Orzo pasta(8 oz. dry)
1/2 cup dry white wine. We used Chardonnay, a good bottle of Clos Pegase, $15. Drank the rest with dinner.

Boil water to make the orzo, add and boil 8 minutes or so to al dente. set aside after draining.
Take a medium frying pan, add 1 tbsp oil and 2 tbsp butter. heat to hi and sautee 1/2 of the scallops quickly, a couple of minutes each side. Remove the scallops to a bowl. Do again with the rest of the scallops, adding an equal amount of oil and butter. When the scallops are done, remove to the bowl. Take the orzo and add to the pan, stirring to soak up the remaining oil and butter, then remove and get ready to plate.

Add 1/2 cup wine to the pan. heat to boiling and let boil and reduce for a few minutes, stirring to deglaze the pan. Add the liquid that has drained in the bowl of scallops, add the rest of the butter, the tarragon, the lemon zest and  salt and pepper to taste while stirring to make a wine butter reduction. Remove from heat when the butter is emulsified.
Plate the dish by making a bed of orzo, scallops on top, spoon on the Tarragon wine sauce. Use what ever you like to accompany.
Fill your glasses with the Chardonnay and enjoy! Quick and easy, totally delicious.
Rick