Pasta with Scallops & Vegetables
Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pasta
fresh white or spinach fettuccine |
|
| 2 | cups |
broccoli florets
florets |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
sweet red bell peppers
red or yellow, cored, seeded and diced |
|
| 4 | ounces |
mushrooms
sliced |
|
| ¾ | pounds |
sea scallops
or bay |
|
| ¼ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
or clam juice |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pasta
fresh white or spinach fettuccine |
|
| 473 | ml |
broccoli florets
florets |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | each |
sweet red bell peppers
red or yellow, cored, seeded and diced |
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 340.2 | g |
sea scallops
or bay |
|
| 59 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
or clam juice |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 1E+1 | ml |
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.
Sauté 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.
