I never make scallops, but when I saw some really beautiful plump diver scallops (the scallops were plump, I have no idea about the diver) in the fish market, I had to spring for them. The scallops came out great--perfectly seared thanks to my hot cast iron pan, and nicely sweet. The sauce really wasn't necessary and the orzo with butternut squash (I still have a LOT of squash left from my CSA, but no pumpkin) was a delicious change from the usual rice. My daughter, who is a big fan of orzo, did not like this recipe, even though I left out the herbs to cater to her aversion to green bits. Oh well-- looks like I'm going to have a great lunch tomorrow!
Fear not, she had her favorite fish with buttery parmesan breadcrumbs from Abby Dodge's Around the World cookbook, so she was happy too.
