• 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.

  • 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; 8 g total fat; 168 mg cholesterol; 723 mg sodium. 61 g carbohydrates; 35 g protein;