Pasta With Scallops/vegetables

--PHILLY.INQUIRER

-- 10 oz Fresh white or spinach fettu

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 dersired sprinkle with Parmesan cheese.Serve warm.Makes 4 servings.