Tuscan scallops with orzo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bay scallops |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic, crushed | |
| Through a press | ||
| 1 | cup | Sliced mushrooms |
| 2 | Roma tomatoes, peeled, | |
| Seeded,chopped (about 1/2 c | ||
| ½ | cup | Frozen green peas |
| ½ | teaspoon | Dried bazil leaves |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | White pepper |
| ⅔ | cup | Fat-free, low sodium chicken |
| Broth | ||
| 3 | tablespoons | Dry white wine |
| 1 | tablespoon | Fresh chopped parsley |
| 3 | cups | Hot cooked orzo pasta (1 cup |
| Dry Orzo, prepared | ||
| According to pkg directions | ||
Directions
Sprinkle the scallops with flour and toss lightly to coat. Set aside.
In a large nonstick skillet, heat the olive oil over medium-low heat.
Add the garlic and mushrooms, and saute about 1 to 2 minutes, until the mushrooms begin to brown. Add the peeled, chopped tomatoes, and cook 1 to 2 minutes longer. Stir in the peas, basil, salt,, nutmeg, and white pepper. Add the scallops and any juice around them and cook until mixture starts to bubble, about 1 minute.
Stir in the chicken broth and wine and stir until liquid thickens, about 2 minutes. Reduce heat and simmer gently about 4 to 5 minutes, or until the scallops are opaque. Stir in the parsley just before serving. To serve, spoon ½ cup of cooked orzo on each plate and top with ½ cup of the scallop mixture. Makes 6 (1-cup) servings.
Per serving: Calories 238 Fat 4g Cholesterol 40mg Sodium 324mg Percent calories from fat 15%
Knight-Ridder/Tribune Information Services Dallas Morning News 10/9/96 Typos by Bobbie Beers