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