Title: Pasta with scallops/vegetables
 Categories: Pasta, Fish, Italian
      Yield: 4 Servings
 
MMMMM----------------------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.