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Pasta With Scallops/vegetables

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats Italian Fish, Italian, Pasta 4 Servings

INGREDIENTS

10 oz Fresh white or spinach fettu
2 c Broccoli florets
1 T 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 t Nutmeg
1/4 t White pepper
1/4 t Salt
1 t Cornstarch
2 t 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 55
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 147.9mg
Potassium: 109.9mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 1g


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