Wash hands thoroughly with soap and warm water before cooking and after handling raw meat or seafood

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Bring 4 cups water and 1 tsp. salt to a boil in a medium pot

If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

Start Orzo and Prepare Ingredients Once water is boiling, add orzo and cook until al dente, 8-10 minutes.

Remove from burner. Drain in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.

While orzo cooks, trim woody ends off asparagus. Cut into 1" pieces.

Mince chives & garlic.

Finish the Orzo Return pot used to cook orzo to medium heat and add 1 tsp. olive oil. Add asparagus to hot pot and stir occasionally until tender but still crisp, 3-4 minutes.Add half the garlic (reserve remaining for sauce) and stir occasionally until fragrant, 30-60 seconds.Add orzo, lemon garlic butter, cream base, and garlic salt. Stir occasionally until creamy and combined, 2-3 minutes.Remove from burner.While asparagus cooks, continue recipe.

Cook the Scallops Pat scallops dry and season all over with blackening seasoning and a pinch of salt. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve.

Brown Butter and Add Scallops Return pan used to cook scallops to medium-low heat and add plain butter to hot pan. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.Add remaining garlic and stir until fragrant, 30-60 seconds.Return scallops to pan and flip to coat.Remove from burner.

Finish the Dish Plate dish as pictured on front of card, topping orzo with scallops and garnishing with chives. Bon appétit!