PASTA AND SCALLOPS PRIMAVERA

PASTA AND SCALLOPS PRIMAVERA 12 oz. of Fettuccine (spinach or reg.) 1 lb. of ocean scallops 1 green pepper, chopped 1 med. red bell pepper, chopped 1 med. red onion, chopped 1 c. broccoli flowerettes 2 (3.5 oz.) pkg. of Shitake mushrooms, whipped clean and sliced 5 cloves garlic, crushed and minced 1/2 c. chicken broth 1 (7 oz.) can baby corn, drained 1/4 lb. of Percorino Romano cheese, grated, and grated Parmesan (optional) 1/2 c. dry white wine Olive oil, 1/2 c. to start (it has to be olive oil)

Heat a large skillet and add olive oil (1/2 cup) and heat slightly. Add onion and peppers and saute over medium heat for about 5 minutes, stirring often, making sure they don't brown, reduce heat if needed. Then add garlic, Shitake mushrooms and scallops, making sure the scallops come in contact with the pan; cover and cook for 5 more minutes then turn the scallops, making sure there is plenty of olive oil to saute them in. Cook for 5 more minutes, covered, then add chicken broth, broccoli and baby corn and bring to a boil. Reduce heat to simmer and cook for 5 minutes. Taste to see if salt is needed and if so add to taste; then add dry white wine and stir for a few minutes. The wine usually tends to thicken the sauce. If not, thicken slightly with 1 tablespoon of corn starch mixed with 1 tablespoon of water.

Meanwhile, about the time you add the mushrooms and scallops to the skillet, boil the fettuccine, drain and have ready. Try to time the Fettuccine to be done at the same time as the scallops mixture, (check package directions for fettuccine cooking time).

When both are ready, gently stir together and serve with grated Percorino Romano and grated Parmesan cheese. The Romano is essential but Parmesan is a nice addition.

#pasta #scallops #primavera #percorino #cheese #parmesan #fettuccine