For the scallops:
1 lb. scallops, foot removed, rinsed and patted dry with paper towel
1-2 tablespoons butter
salt and pepper
1/2 cup Windy Wine Company Pony Express White Wine
juice of one lemon
Heat non-stick saute pan on medium-high heat.
Add butter and malt, tilting pan to coat all of surface.
Season scallops with salt and pepper and place in pan when butter starts to smell nutty and darkens in color.
Let scallops cook 1-3 mins. or until a crust has formed on pan side and scallops can be flipped easily.
Flip scallops and continue to sear other side until scallops are done 1-3 min. more.
Remove scallops from pan and add wine and lemon juice, increasing temperature to high.
Stir sauce and remove when reduced by half.
1 package orzo pasta
fresh zest of 2-3 lemons
1/2 cup fresh minced parsley
juice of 2 lemons
2-3 tablespoons olive oil
Salt and pepper to taste.
Cook Orzo according to package directions, drain and place in bowl.
Add salt and pepper to taste, lemon juice, lemon zest, parsley and olive oil.
Stir to combine.
Serve scallops on a bed of orzo and top each scallop with butter wine sauce.