Recipe - Pasta With Scallopsvegetables

PHILLY.INQUIRER
10 ounce Fresh white or spinach fettu
2 cup Broccoli florets
1 tablespoon Olive oil
2 Cloves garlic,crushed
1 Red or yellow pepper,cored
Seeded and minced
4 ounce Mushrooms, cut or sliced up
Three fourths pound Bay or sea scallops
One fourth cup Dry white wine
One half cup Chicken broth or clam juice
One fourth teaspoon Nutmeg
One fourth teaspoon White pepper
One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini