Pasta with scallops/vegetables jjgf65a
Yield: 4 Servings MMM
Ingredients:
- 10 oz Fresh white or spinach fettu
- 2 c Broccoli florets
- 1 tb Olive oil
- 2 Cloves garlic crushed
- 1 Red or yellow pepper cored Seeded and diced
- 4 oz Mushrooms sliced
- 3/4 lb Bay or sea scallops
- 1/4 c Dry white wine
- 1/2 c Chicken broth or clam juice
- 1/4 ts Nutmeg
- 1/4 ts White pepper
- 1/4 ts Salt
- 1 ts Cornstarch
- 2 ts Lemon juice
Instructions:
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.
