Title: Tuscan scallops with orzo
 Categories: New import
      Yield: 4 Servings
 
      1 lb Bay scallops
      2 tb Flour
      1 tb Olive oil
      2    Cloves garlic, crushed
           Through a press
      1 c  Sliced mushrooms
      2    Roma tomatoes, peeled,
           Seeded,chopped (about 1/2 c
    1/2 c  Frozen green peas
    1/2 ts Dried bazil leaves
    1/4 ts Salt
    1/8 ts Nutmeg
    1/8 ts White pepper
    2/3 c  Fat-free, low sodium chicken
           Broth
      3 tb Dry white wine
      1 tb Fresh chopped parsley
      3 c  Hot cooked orzo pasta (1 cup
           Dry Orzo, prepared
           According to pkg 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 1/2 cup of cooked orzo on each plate and top
  with 1/2 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