Found on page 216 of the July 2007 Cooking Light. We followed it mostly to the letter. The only variation I could see coming was depending on how seasoned your iron skillet. Ours is pretty seasoned, so the scallops tasted remarkably un-fishy. The orzo was also good, and not too lemony like some recipes for it are.
We had a Murphy-Goode 2005 Fume Blanc from California with it. And though it was good, it seemed a bit overwhelmed.
