Tuscan Scallops with Orzo

Ready in 1 hour

Top-ranked recipe named "Tuscan Scallops with Orzo"

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Try this Tuscan Scallops with Orzo recipe, or contribute your own. "Chicken" and "New import" are two tags used to describe Tuscan Scallops with Orzo.


Ingredients

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1 tb olive oil
2/3 c Fat-free, low sodium chicken Broth
1/4 ts Salt
1 tb parsley; Fresh chopped
3 tb Dry white wine
1/8 ts Nutmeg
3 c orzo pasta; Hot cooked (1 cup
Dry Orzo; prepared According to pkg directions
2 tb Flour
2 Roma tomatoes; peeled Seeded,chopped (about 1/2 c
1 c Mushrooms; sliced
1/2 ts Dried bazil leaves
1/8 ts White pepper
2 Cloves garlic; crushed Through a press
1/2 c green peas; Frozen
1 lb Bay scallops

Original recipe makes 4

Servings  

Preparation

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.

Calories Per Serving: 496 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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