TUSCAN SCALLOPS WITH ORZO
Regi Dean's Recipes 08/22/99
Sea Foods
Tribune Information Services
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Bay scallops	1 lb
Cloves garlic, crushed	2
Dried bazil leaves	1/2 ts
Dry white wine	3 tb
Fat-free, low sodium chicken	2/3 c
Flour	2 tb
Fresh chopped parsley	1 tb
Frozen green peas	1/2 c
Hot cooked orzo pasta (1 cup	3 c
Nutmeg	1/8 ts
Olive oil	1 tb
Roma tomatoes, peeled,	2
Salt	1/4 ts
Sliced mushrooms	1 c
White pepper	1/8 ts
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 4 Servings
Through a press
Seeded,chopped (about 1/2 c
Broth
Dry Orzo, prepared
According to pkg 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