Tuscan Scallops With Orzo
| 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.
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Nutrition (calculated from recipe ingredients)
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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