Tuscan Scallops With Orzo

Yes, we are promised trouble in the world. Yes, we are not always guaranteed deliverance from our enemies. But we are promised sufficient grace to sustain our soul during all afflictions. And we have the Holy Spirit to give us joy and peace and wisdom and hope during all our afflictions. We have His word that regardless of what happens to us that everything will ultimately turn out for our greatest good. We know our trials are in His hands – hands that are good, loving, wise and sovereign. And when our assigned time on this earth is done we have promises far clearer than anything King David even experienced. We have the hope of being with Him in Paradise for all of eternity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Tuscan	New import	4	Servings

INGREDIENTS

1	lb	Bay scallops
2	T	Flour
1	T	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	t	Dried bazil leaves
1/4	t	Salt
1/8	t	Nutmeg
1/8	t	White pepper
2/3	c	Fat-free, low sodium chicken
		Broth
3	T	Dry white wine
1	T	Fresh chopped parsley
3	c	Hot cooked orzo pasta, 1 cup
		Dry Orzo, prepared
		According to pkg directions

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #063 by
BobbieB1@aol.com on Mar 3, 1997.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 584 Calories From Fat: 65 Total Fat: 7.2g Cholesterol: <1mg Sodium: 828.7mg Potassium: 545.6mg Carbohydrates: 102.4g Fiber: 4.2g Sugar: 2.2g Protein: 23.3g