Tuscan scallops with orzo

4 Servings

Ingredients

Quantity Ingredient
1 pounds Bay scallops
2 tablespoons Flour
1 tablespoon Olive oil
2 Cloves garlic, crushed
Through a press
1 cup Sliced mushrooms
2 Roma tomatoes, peeled,
Seeded,chopped (about 1/2 c
½ cup Frozen green peas
½ teaspoon Dried bazil leaves
¼ teaspoon Salt
⅛ teaspoon Nutmeg
⅛ teaspoon White pepper
⅔ cup Fat-free, low sodium chicken
Broth
3 tablespoons Dry white wine
1 tablespoon Fresh chopped parsley
3 cups Hot cooked orzo pasta (1 cup
Dry Orzo, prepared
According to pkg directions

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 ½ cup of cooked orzo on each plate and top with ½ 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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