Pasta With Scallops/vegetables
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 2 Cloves garlic,crushed
- 10 oz Fresh white or spinach fettu
- 4 oz Mushrooms,sliced
- Water
- Pasta
- 1/2 c Chicken broth or clam juice
- 2 ts Lemon juice
- 1 ts Cornstarch
- 3/4 lb Bay or sea scallops
- 1 Red or yellow pepper,cored
- Parmesan cheese
- 1/4 ts Salt
- 1/4 c Dry white wine
- 1/4 ts Nutmeg
- 2 c Broccoli florets
- Seeded and diced
- 1 tb Olive oil
- 1/4 ts White pepper
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Wooden spoon
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Colander