Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 10 ounces fresh white or spinach fettucine

  3. 1/4 cup dry white wine

  4. 2 cups broccoli florets

  5. 1/2 cup chicken broth or clam juice

  6. 1 tablespoon olive oil

  7. 1/4 teaspoon nutmeg

  8. 2 cloves garlic -- crushed

  9. 1/4 teaspoon white pepper

  10. 1 red or yellow pepper -- cored,

  11. seeded and diced 1/4 teaspoon salt

  12. 1 teaspoon cornstarch

  13. 4 ounces mushrooms -- sliced

  14. 2 teaspoons lemon juice

  15. 3/4 pound bay or sea scallops

Instructions Jump to Ingredients ↑

  1. 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 constantlyfor 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.


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