Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        fresh white or spinach fettucine
     1/4  cup           dry white wine
   2      cups          broccoli florets
     1/2  cup           chicken broth or clam juice
   1      tablespoon    olive oil
     1/4  teaspoon      nutmeg
   2      cloves        garlic -- crushed
     1/4  teaspoon      white pepper
   1                    red or yellow pepper -- cored,
                        seeded and diced
     1/4  teaspoon      salt
   1      teaspoon      cornstarch
   4      ounces        mushrooms -- sliced
   2      teaspoons     lemon juice
     3/4  pound         bay or sea scallops

Preparation:

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.