Pasta With Scallops/Vegetables
fish, pasta
10 oz fresh white or spinach fettu
2 cup broccoli florets
1 tablespoon olive oil
2 cloves garlic,crushed
1 red or yellow pepper,cored
1 seeded and diced
4 oz mushrooms,sliced
3/4 lb bay or sea scallops
1/4 cup dry white wine
1/2 cup chicken broth or clam juice
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
1 teaspoon cornstarch
2 teaspoon 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.
Yield: 4 servings
