Yield: 4 servings
|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|
|¾ pounds||Bay or sea scallops|
|¼ cup||Dry white wine|
|½ cup||Chicken broth or clam juice|
|¼ teaspoon||White pepper|
|2 teaspoons||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.