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1
Cook the orzo according to package instructions.
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2
Rinse with cool water, drain well, and set aside.
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3
In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil.
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4
Add the mushrooms, garlic, shallot, and 3 tablespoons of the fresh thyme.
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5
Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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6
Saute for 30 seconds.
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7
Add the sherry and mustard.
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8
Cook for 20 seconds while stirring to deglaze the skillet.
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9
Add the chicken stock and heavy cream.
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10
Cook until the liquid is reduced by one-third, about 10 minutes.
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11
Reduce the heat to low and fold in the cheese.
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12
Cook until the cheese is completely melted, less than 1 minute.
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13
Remove the skillet from the heat, cover, and set aside.
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14
In a separate medium skillet over medium-high heat, melt the remaining 2 tablespoons butter until it begins to brown, about 2 minutes.
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15
Sprinkle both sides of each scallop with salt and pepper.
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16
Lay the scallops in the pan.
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17
Cook the scallops for 2 minutes without moving them and then flip them.
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18
(The cooked side should be brown and crispy.)
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19
Cook the scallops for an additional 1 to 2 minutes.
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20
Be careful not to overcook them; the center of the scallop should remain translucent.
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21
Depending on the size of the pan, you may need to cook the scallops in batches.
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22
Remove the pan from the heat and set aside.
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23
Add the orzo to the cream sauce in the skillet and return to medium heat.
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24
Remove from the heat when hot throughout.
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25
To serve, divide the pasta evenly among 4 bowls.
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26
Place 3 scallops in each bowl and garnish with the remaining fresh thyme.
