Pasta With Scallops/vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
10 ounce: 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 ounce: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp