Tuscan Scallops With Orzo

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.

Cooking Method: Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 108.4

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.

Directions

1
Prepare the orzo pasta according to package directions. Drain and set aside, keeping warm.
2
Pat the bay scallops dry with paper towels. Sprinkle them with flour and toss lightly to coat evenly. Set aside.
3
In a large nonstick skillet, heat the olive oil over medium-low heat.
4
Add the crushed garlic and sliced mushrooms. Sauté for 1 to 2 minutes, until the mushrooms begin to brown and release their moisture.
5
Add the peeled, seeded, and chopped tomatoes. Cook for 1 to 2 minutes longer, stirring occasionally.
6
Stir in the frozen peas, dried basil, salt, nutmeg, and white pepper. Mix well to combine.
7
Add the floured scallops and any accumulated juices to the skillet. Cook for about 1 minute, stirring gently, until the mixture starts to bubble.
8
Pour in the chicken broth and dry white wine. Stir constantly until the liquid begins to thicken, about 2 minutes.
9
Reduce the heat to low and simmer gently for 4 to 5 minutes, or until the scallops are opaque and cooked through. Avoid overcooking.
10
Remove the skillet from heat. Stir in the fresh chopped parsley.
11
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 servings

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.

Read it online: https://www.chefs-mate.com/recipe/tuscan-scallops-with-orzo/