Pasta With Scallops/Vegetables Jjgf65a

Recipe Ingredients

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

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. Sauteegarlic 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 desired sprinkle with Parmesan cheese.

Serve warm.

Source:
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