Prepare orzo according to package directions,
omitting salt and fat. Drain. Return to pan; stir in 1 T
parsley, 1 T chives, olive oil, and 1/8 t salt. Keep
Heat a large skillet over medium-high heat. Sprinkle
scallops evenly with 1/4 t salt and 1/4 t pepper; coat
scallops with cooking spray. Add scallops to pan;
cook 3 minutes on each side or until browned.
Remove from pan and keep warm.
Combine wine, shallots, and vinegar in a saucepan;
bring to a boil. Cook 5 minutes or until liquid reduces
to 1 T. Reduce heat to low. Add butter cubes, one at
a time, whisking after each addition until butter is
Stir in 1 T parsley, 1 T chives, 1 t thyme, 1/8 t salt, and
1/8 t pepper. Serve scallops with sauce and orzo
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