Tuscan scallops with orzo

Yield: 4 Servings

Ingredients:

1 lb Bay scallops
2 tb Flour
1 tb Olive oil
2 Cloves garlic crushed Through a press
1 c Sliced mushrooms
2 Roma tomatoes peeled Seeded chopped (about 1/2 c
1/2 c Frozen green peas
1/2 ts Dried bazil leaves
1/4 ts Salt
1/8 ts Nutmeg
1/8 ts White pepper
2/3 c Fat-free low sodium chicken Broth
3 tb Dry white wine
1 tb Fresh chopped parsley
3 c Hot cooked orzo pasta (1 cup

Instructions:

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 Typos by Bobbie Beers