——————————PHILLY.INQUIRER—————————— 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
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.