Seared Scallops and Herb Butter Sauce

Saute the scallops in a cast-iron skillet and drizzle with a savory sauce of butter, white wine and herbs. Serve with baked green beans and orzo - a dish that is perfect for dinner guests.
Prepare the orzo according to the instructions on the package, without adding salt or fat. Drain the water. Return to the pan; add 1 tablespoon parsley, 1 tablespoon green onion, olive oil, and 1/8 teaspoon salt. Keep warm.Heat a large cast-iron skillet over medium-high heat. Sprinkle the scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; brush the scallops with cooking spray. Add the scallops to the skillet; cook for 3 minutes on each side or until lightly browned. Remove from the mold; keep warm.Combine the wine, shallots, and vinegar in a saucepan; bring to a boil. Cook for 5 minutes or until the liquid is reduced to 1 tablespoon. Reduce the heat to low. Add the butter cubes, 1 at a time, whisking after each addition until the butter is completely absorbed. Add 1 tablespoon parsley, 1 tablespoon green onion, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve the scallops with the sauce and orzo.