Title: Tuscan Scallops with Orzo
Categories: Seafood
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

previous

next