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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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 4|
|Calories from Fat: 43 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 496
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