Try this Tuscan Scallops with Orzo recipe, or contribute your own. "Chicken" and "New import" are two of the tags cooks chose for Tuscan Scallops with Orzo.
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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