Pasta With Scallops and Vegetables

Recipe Ingredients

10 oz	284g	Fresh white or spinach fettuccini
2 cups	292g / 10oz	Broccoli florets
1 tablespoon	15ml	Olive oil
2		Garlic - crushed
1		Red or yellow pepper - cored
		Seeded and diced
4 oz	113g	Mushrooms - sliced
3/4 lb	340g / 11oz	Bay or sea scallops
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Chicken broth or clam juice
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Cornstarch
2 teaspoons	10ml	Lemon juice

Recipe Instructions

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. T

urn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If desired sprinkle with Parmesan cheese.

Serve warm.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6677

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