Try this Tuscan Scallops with Orzo recipe, or contribute your own.
Suggest a better descriptionSprinkle 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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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 | ||
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Calories: 496 | ||
Calories from Fat: 43 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 118.7mg | 37 % | |
Sodium 368.7mg | 13 % | |
Potassium 877.3mg | 23 % | |
Total Carbohydrate 76.3g | 22 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 75.1g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 496
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