| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Italian |
Pasta, Fish, Italian |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Fresh white or spinach fettu |
| 2 |
c |
Broccoli florets |
| 1 |
tb |
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 |
ts |
Nutmeg |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
PHILLY.INQUIRER
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
A Message from our Provider:
“God: the most lovable person in the universe”