This elegant Tuscan-inspired dish features tender bay scallops simmered in a rich, aromatic sauce with fresh tomatoes, peas, and herbs. The delicate sweetness of the scallops pairs beautifully with the earthy notes of garlic and basil, all resting on a bed of fluffy orzo pasta. It&# 226;ÂÂs a sophisticated yet simple meal that comes together in under 30 minutes, making it perfect for date nights or special weeknight dinners. The sauce thickens naturally with the help of flour-dusted scallops and a splash of white wine, creating a luxurious coating without heavy cream. Serve immediately for the best texture and flavor.
Tuscan Scallops With Orzo
Description
This elegant Tuscan-inspired dish features tender bay scallops simmered in a rich, aromatic sauce with fresh tomatoes, peas, and herbs. The delicate sweetness of the scallops pairs beautifully with the earthy notes of garlic and basil, all resting on a bed of fluffy orzo pasta. It’s a sophisticated yet simple meal that comes together in under 30 minutes, making it perfect for date nights or special weeknight dinners. The sauce thickens naturally with the help of flour-dusted scallops and a splash of white wine, creating a luxurious coating without heavy cream.Ingredients
Directions
-
Prepare the orzo pasta according to package directions. Drain and set aside, keeping warm.
-
Pat the bay scallops dry with paper towels. Sprinkle them with flour and toss lightly to coat evenly. Set aside.
-
In a large nonstick skillet, heat the olive oil over medium-low heat.
-
Add the crushed garlic and sliced mushrooms. Sauté for 1 to 2 minutes, until the mushrooms begin to brown and release their moisture.
-
Add the peeled, seeded, and chopped tomatoes. Cook for 1 to 2 minutes longer, stirring occasionally.
-
Stir in the frozen peas, dried basil, salt, nutmeg, and white pepper. Mix well to combine.
-
Add the floured scallops and any accumulated juices to the skillet. Cook for about 1 minute, stirring gently, until the mixture starts to bubble.
-
Pour in the chicken broth and dry white wine. Stir constantly until the liquid begins to thicken, about 2 minutes.
-
Reduce the heat to low and simmer gently for 4 to 5 minutes, or until the scallops are opaque and cooked through. Avoid overcooking.
-
Remove the skillet from heat. Stir in the fresh chopped parsley.
-
To serve, spoon 3/4 cup of the cooked orzo onto each plate. Top with 1/2 cup of the scallop mixture. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 108.4kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.5g3%
- Cholesterol 26.5mg9%
- Sodium 424.0mg18%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 0.2g1%
- Sugars 4.1g
- Protein 10.4g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the scallops from becoming rubbery.
Variations: For a richer sauce, you can add a splash of heavy cream or a pat of butter at the end of cooking. Sun-dried tomatoes can be used instead of fresh Roma tomatoes for a more intense flavor.
Tips: Ensure scallops are patted very dry before flouring to ensure a good sear and proper sauce thickening. Do not overcrowd the pan when sautéing mushrooms to allow them to brown rather than steam.
