Serves 4 (serving size: about 1/2 cup orzo, 3 scallops, and 1 1/2 tablespoons sauce)
Calories 382; Fat 12.9g (sat 5.9g, mono 4g, poly 1g)
1. Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.
2. Heat large cast iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan and keep warm.
3. Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 min or until liquid is reduced to 1 tablespoon. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 404 | ||
Calories from Fat: 106 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 79mg | 24 % | |
Sodium 525.2mg | 18 % | |
Potassium 599.4mg | 16 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 35g | ||
Protein 34.2g | 49 % | |
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: 404
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