Ingredients:

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

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. Sauté 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. T urn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If desired sprinkle with Parmesan cheese. Serve warm.