Grilled Scallops and Spring Vegetables
- 1 of 3 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.
- 2 of 3 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.
- 3 of 3 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.
Servings Per Recipe: 4
Per Serving: 13 g fiber, 497 kcal cal., 723 mg sodium, 1 g sat. fat, 61 g carb., 35 g pro., 168 mg chol., 8 g Fat, total