Pasta With Scallops/vegetablesitalian, pasta, sea food, shell fish -----PHILLY.INQUIRER----- 10 ounce Fresh white or spinach fettu 1/4 cup Dry white wine 2 cup Broccoli florets 1/2 cup Chicken broth or clam juice 1 tablespoon Olive oil 1/4 teaspoon Nutmeg 2 Cloves garlic; crushed 1/4 teaspoon White pepper 1 Red or yellow pepper; cored 1/4 teaspoon Salt Seeded and diced 1 teaspoon Cornstarch 4 ounce Mushrooms; sliced 2 teaspoon Lemon juice 3/4 pound Bay or sea scallops Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes more.)Drain and toss. Heat oil in large,nonstick skillet over medium heat.Saute garlic one minute,until fragrant.Add peppers and mushrooms.Cook,stirring constantly for 3 to 4 minutes,or until peppers begin to soften.Stir in scallops with any accumulated juice.Cook just until scallops begin to go opaque.Stir in white wine and broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer and cook 2 to 4 minutes more depending on size of scallops. In a small dish blend cornstarch and lemon juice to a smooth paste and stir into scallop mixture.Cook just until sauce thickens slightly.Turn warm pasta into serving bowl.Add scallop mixture and toss to coat pasta.If dersired sprinkle with Parmesan cheese.Serve warm.Makes 4 servings. |
