• 1 lb fresh scallops
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and Pepper

• 16 oz orzo
• 5 cloves garlic
• 1/4 cup capers
• 1/2 cup parsley
• 1/2 cup chicken broth
• 1 tsp olive oil
• 5 anchovy fillets
• 1 cup heavy cream
• 1 lemon
• 1 tsp red peppers
• Salt and Pepper

1. Heat olive oil and butter in a large pan.
2. Dry the scallops with a paper towel and lightly season with salt and pepper.
3. Sear for 2-3 minutes on each side until lightly browned being careful while flipping and to not overcook.
4. Set cooked scallops in foil and seal until after sauce is prepared.

1. Boil a pot of water then cook and strain orzo.
2. Sauté garlic, anchovies, capers, lemon zest, and red peppers for a few minutes.
3. After anchovies have dissolved, add parsley and cook another 2 minutes.
4. Add lemon juice and chicken broth then allow to simmer for 5 minutes.
5. Add heavy cream and 1/4 cup water
6. Allow to simmer for a few minutes as sauce thickens, stirring regularly to prevent sticking to pan.

Combine orzo and sauce in a large bowl.
Top each plate of orzo with a few scallops and serve warm