Include in Print View:

Tuscan Scallops With Orzo

Tuscan Scallops With Orzo recipe image
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;€™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. Serve immediately for the best texture and flavor.
Cooking Method:
Cuisine:
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&# 226;€™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. Serve immediately for the best texture and flavor.
Ingredients
  • 1 pound Bay scallops
  • 2 tablespoon Flour
  • 1 tablespoon Olive oil
  • 2 Cloves Garlic, crushed
  • 1 cup Sliced mushrooms
  • 2 Roma tomatoes peeled, seeded, and chopped (about 1/2 cup)
  • 1/2 cup Frozen green peas
  • 1/2 teaspoon Dried basil leaves
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon White pepper
  • 2/3 cup Fat-free, low sodium chicken broth
  • 3 tablespoon Dry white wine
  • 1 tablespoon Fresh chopped parsley
  • 3 cups Hot cooked orzo pasta
Directions
  1. 1
    Prepare the orzo pasta according to package directions. Drain and set aside, keeping warm.
  2. 2
    Pat the bay scallops dry with paper towels. Sprinkle them with flour and toss lightly to coat evenly. Set aside.
  3. 3
    In a large nonstick skillet, heat the olive oil over medium-low heat.
  4. 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. 5
    Add the peeled, seeded, and chopped tomatoes. Cook for 1 to 2 minutes longer, stirring occasionally.
  6. 6
    Stir in the frozen peas, dried basil, salt, nutmeg, and white pepper. Mix well to combine.
  7. 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. 8
    Pour in the chicken broth and dry white wine. Stir constantly until the liquid begins to thicken, about 2 minutes.
  9. 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. 10
    Remove the skillet from heat. Stir in the fresh chopped parsley.
  11. 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

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.

Keywords: scallops, orzo, tuscan, seafood, pasta, italian, garlic, tomato, peas, basil, white wine, chicken broth, dinner, quick meal, seafood pasta, bay scallops, spring dinner
Read it online: https://www.chefs-mate.com/recipe/tuscan-scallops-with-orzo/