1 cup sour cream
2 tablespoons peeled and grated, fresh ginger
1/4 cup riesling or gewurztraminer (a fruity, aromatic, white wine)
1/4 cup undiluted orange-juice concentrate
1 1/2 pounds (15/20 count) sea scallops, rinsed and drained if they seem at all slippery or "fishy"
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped green onions, plus more for garnish
Salt and freshly ground black pepper, to taste
1 pound orzo pasta, cooked and held hot
Whisk together the sour cream, ginger, wine and orange-juice concentrate; set aside. Dredge the scallops in the flour, shaking off excess.
Add the olive oil and butter to a large, nonstick skillet over high heat. When oil mixture is very hot, add scallops and sear 1 side until golden-brown, about 2 minutes. Turn scallops and add the green onions and wine-orange juice mixture. Season with the salt and pepper. Bring to a simmer and cook for about 2 minutes, just to heat scallops through.
Place the hot orzo on a platter, then place scallops on top of pasta and pour sauce on top. Garnish with additional chopped green onion and serve.
Makes 4 servings.