Pasta with scallops/vegetables jjgf65a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh white or spinach fettu |
| 2 | cups | Broccoli florets |
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic,crushed | |
| 1 | Red or yellow pepper,cored | |
| Seeded and diced | ||
| 4 | ounces | Mushrooms,sliced |
| ¾ | pounds | Bay or sea scallops |
| ¼ | cup | Dry white wine |
| ½ | cup | Chicken broth or clam juice |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Lemon juice |
Directions
PHILLY.INQUIRER
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.