Pasta with scallops/vegetables Recipe

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Pasta with scallops/vegetables

Artist:	_	Yield:	4
Categories:	Pastas & Noodles, Seafood	Rating:	0
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Ingredients:

		PHILLY.INQUIRER
10	oz	Fresh white or spinach fettu
2	cup	Broccoli florets
1	tbsp	Olive oil
2		Cloves garlic, crushed
1		Red or yellow pepper, cored
		Seeded and diced
4	oz	Mushrooms, sliced
3/4	lbs	Bay or sea scallops
1/4	cup	Dry white wine
1/2	cup	Chicken broth or clam juice
1/4	tsp	Nutmeg
1/4	tsp	White pepper
1/4	tsp	Salt
1	tsp	Cornstarch
2	tsp	Lemon juice

Procedures:

1	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.
2	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.
3	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.