Title: Pasta with Scallops & Vegetables
Categories: Pasta Seafood Ethnic
Yield: 4 Servings
| PHILLY.INQUIRER |
| 10 | oz | Fresh white or spinach fettu |
| 2 | c | Broccoli florets |
| 1 | tb | Olive oil |
| 2 | | Cloves garlic,crushed |
| 1 | | Red or yellow pepper,cored |
| | | Seeded and diced |
| 4 | oz | Mushrooms,sliced |
| 3/4 | lb | Bay or sea scallops |
| 1/4 | c | Dry white wine |
| 1/2 | c | Chicken broth or clam juice |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | White pepper |
| 1/4 | ts | Salt |
| 1 | ts | Cornstarch |
| 2 | ts | Lemon juice |
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.