Williams-Sonoma has a series of fantastic cookbooks, and I just happen to have their Mayo Clinic cookbook. Every recipe is mouthwatering, and best of all – healthy!
Anyway, this book has a simple seafood pasta recipe loaded with scallops, fresh dill, carrots and tender orzo.
Funny, I keep saying we don’t eat a lot of pasta in this house, but I’m sure posting a lot of recipes with the ingredient!
My husband’s critique was that it could have used more green. Ha! He doesn’t usually eat a lot of anything healthy. Apparently my conversion to a more healthy diet is rubbing off on him.
Next time I’ll saute the scallops in olive oil and garlic to give it more color, and I would definitely add some shaved or grated Parmesan. Parmesan wouldn’t add a lot of calories, but would provide a better finish for the dish.
Still, even without those additions to the recipe, this was a very satisfying dish. Fresh dill really makes a difference. Of course, you know me, I want everything fresh!
Note that I’m still well within my six ingredient limit for this month’s cooking challenge!
- Creamy Orzo with Scallops and Dill
- 1 lb orzo pasta
- 4 fresh dill springs
- 1/3 cup fresh dill, chopped
- 1 tbs olive oil
- 1 carrot, grated
- 1 lb bay scallops cut into 1/2 chunks (I bought a bag of smaller bay scallops from Trader Joes)
- 1/4 cup lime juice
- 1 tbs grated lime zest
- 2 garlic cloves, minced
- Cook orzo until al dente with the dill sprigs.
- Drain, reserving 1 cup liquid.
- Heat oil in non-stick skillet over medium high heat, and cook carrot for one minute.
- Add orzo, scallops and 1 cup pasta liquid. Cook mixture 5 minutes until liquid is absorbed, and scallops are opaque.
- Add garlic and lime.
- Salt and pepper to taste.
21 g Protein
54 g carbohydrates
4 g fat
133 mg sodium
2 g fiber
Weight Watchers Points 9
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