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Recipe Summary

prep:
20 mins
cook:
7 mins
grill:
4 mins
total:
31 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large 8-quart pot, bring broth to a simmer; add garlic and simmer for 1 minute. Add snap peas, asparagus and leek. Cook on medium-high heat for 5 minutes, covered, stirring occasionally. Stir in red pepper, thyme, 1 teaspoon of the garlic-pepper and 1/4 teaspoon of the salt. Cook, covered, 1 minute. Remove from heat.

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  • Heat a large nonstick grill pan over medium-high heat. Brush both sides of scallops with olive oil and season with 1 teaspoon garlic-pepper and 1/4 teaspoon salt. Grill 2 minutes per side or until cooked through. Remove from heat.

  • Serve scallops with orzo and vegetables. Spoon some of the cooking liquid over the orzo, if desired. Sprinkle each serving with additional garlic-pepper, if desired.

Nutrition Facts

497 calories; fat 8g; cholesterol 168mg; saturated fat 1g; carbohydrates 61g; insoluble fiber 13g; protein 35g; sodium 723mg.
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