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.