Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Shell Fish
Sea Food Italian
Amount Measure Ingredient -- Preparation Method
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-----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.
