Step 1

Prepare the orzo according to the package directions. Drain the orzo and return to the pan. Stir in the parsley, chives, olive oil, lemon juice and a pinch of salt. Keep warm.

Step 2

Sprinkle the scallops evenly with salt and pepper. Add 1 teaspoon of the butter and the olive oil to a 12 to 14-inch sauté pan on high heat. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove the scallops from the pan and keep warm.

Step 3

Add the shallots to the pan and sauté for about 1 minute, stirring frequently. Pour the wine into the pan and scrape up any browned bits on the bottom of the pan with a wooden spoon. Add the vinegar and cook for 3 minutes, or until the liquid reduces to about 1 tablespoon. Reduce heat to low and add the remaining 3 tablespoons butter, 1 cube at a time, whisking after each addition until the butter is fully incorporated. Stir in the parsley, chives, thyme, and salt and pepper to taste. Serve scallops with sauce and orzo.