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Pasta with scallops/vegetables
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | PHILLY.INQUIRER | | 10
| oz | Fresh white or spinach fettu | | 2
| cup | Broccoli florets | | 1
| tbsp | Olive oil | | 2
| | Cloves garlic, crushed | | 1
| | Red or yellow pepper, cored | | | Seeded and diced | | 4
| oz | Mushrooms, sliced | | 3/4
| lbs | Bay or sea scallops | | 1/4
| cup | Dry white wine | | 1/2
| cup | Chicken broth or clam juice | | 1/4
| tsp | Nutmeg | | 1/4
| tsp | White pepper | | 1/4
| tsp | Salt | | 1
| tsp | Cornstarch | | 2
| tsp | Lemon juice |
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Procedures:
| 1 | 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. | | 2 | 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. | | 3 | 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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