Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Fresh white or spinach fettu |
| 2 cups | Broccoli florets |
| 1 tablespoon | Olive oil |
| 2 \N | Cloves garlic,crushed |
| 1 \N | Red or yellow pepper,cored |
| \N \N | 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 |
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.