Tuscan Scallops With Orzo
Last updated 6/12/2012 1:28:00 AM. Recipe ID 63168. Report a problem with this recipe.
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
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
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