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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
2 cup broccoli florets
10 oz fresh white or spinach fettuccini
1 tbsp olive oil
2 cloves garlic, crushed
1 red or yellow bell pepper, cored, seeded and diced
4 oz 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 tsp nutmeg, white pepper and salt
1 tsp cornstarch
2 tsp 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. Serves: 4
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PASTA WITH SCALLOPS AND VEGETABLES
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
2 cup broccoli florets
10 oz fresh white or spinach fettuccini
1 tbsp olive oil
2 cloves garlic, crushed
1 red or yellow bell pepper, cored, seeded and diced
4 oz 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 tsp nutmeg, white pepper and salt
1 tsp cornstarch
2 tsp 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. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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