Pasta With Scallops and Vegetables

Course : Seafoods
Serves: 4
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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 medium 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 / Directions:

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.

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