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Poached Scallops with Dried-Tomato Orzo





Yields
Makes 4 servings

 2 cups fat-skimmed chicken broth
 1 pound scallops (1 1/2 to 2 in. wide), rinsed and drained
 1/4 cup (1/3 to 1/2 oz.) finely chopped dried tomatoes
 1/2 pound dried orzo pasta
 1 tablespoon olive oil
 1 1/2 teaspoons honey
 1 1/2 teaspoons white wine vinegar
 1 1/2 teaspoons fresh thyme leaves or dried thyme
  Fresh-ground pepper
Step 1
1

In a 10- to 12-inch nonstick frying pan over high heat, bring broth and 2 cups water to a boil. Add scallops and simmer just until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes. With a slotted spoon, transfer scallops to a bowl; keep warm.

Step 2
2

Add tomatoes and orzo to pan. Stir often over high heat until most of the liquid is absorbed and orzo is tender to bite, 10 to 12 minutes.

Step 3
3

Meanwhile, mix oil, honey, vinegar, and thyme.

Step 4
4

Return scallops (and any juice) to pan and stir gently just until hot, 1 to 2 minutes.

Step 5
5

Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories373
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 0.7g4%
Cholesterol 37mg13%
Sodium 227mg10%
Total Carbohydrate 49g18%

Dietary Fiber 1.9g7%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.