From:"Mr. & Mrs. Pro and the crew" Date: Mon, 13 May 1996 00:46:00 -0500 (CDT)


MMMMM----- Recipe via Meal-Master (tm) v8.02

Categories: Pasta, Seafood, Italian, Scallops
Yield: 4 servings

10 oz Fresh white or spinach fettuccini
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 desired sprinkle with Parmesan cheese. Serve warm. Makes 4 servings.


This page was last modified on Tuesday, May 14, 1996
SOAR (Searchable Online Archive of Recipes)