Tuscan Scallops With Orzo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Bay scallops,
2 tbsp: Flour,
1 tbsp: Olive oil,
2 Cloves: garlic, crushed
Through a press,
1 cup: Sliced mushrooms,
2: Roma tomatoes, peeled,
Seeded,chopped, (about 1/2 c
1/2 cup: Frozen green peas,
1/2 tsp: Dried bazil leaves,
1/4 tsp: Salt,
1/8 tsp: Nutmeg,
1/8 tsp: White pepper,
2/3 cup: Fat-free, low sodium chicken
Broth,
3 tbsp: Dry white wine,
1 tbsp: Fresh chopped parsley,
3 cup: Hot cooked orzo pasta, (1 cup
Dry Orzo, prepared
According to pkg directions,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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