PASTA WITH SCALLOPS AND VEGETABLES

2 cup broccoli florets
10 ounce fresh white or spinach fettuccini
1 tablespoon olive oil
2 cloves garlic, crushed
1 red or yellow bell pepper, cored, seeded and diced
4 ounce mushrooms, sliced
3/4 pound bay or sea scallops
1/4 cup dry white wine
1/2 cup chicken broth or clam juice
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
1 teaspoon cornstarch
2 teaspoon lemon juice
grated parmesan cheese (optional, to serve)

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.

TO SERVE:
Turn warm pasta into serving bowl. Add scallop mixture and toss to coat pasta. If desired sprinkle with Parmesan cheese. Serve warm.

Servings: 4
Source: Philadelphia Enquirer