1 c. water
1 c. dry white wine
1 1/2 lb. scallops
1 med. onion
1 lg. clove garlic
1/4 lb. unsalted butter
2 c. pea pods (frozen is fine)
1 c. diagonally sliced peeled carrots
3 c. asparagus tips (in 1 inch pieces)
2 c. halved mushrooms (approximately 1/2 lb.)
1 c. whipping cream
1/2 c. chicken stock
2 tbsp. chopped basil (or 2 tsp. dried)
1 lb. fettucini or linguini (cooked and drained)
1 1/2 c. freshly grated Parmesan cheese

In large saucepan combine water and wine. Bring to boil. Remove from heat, add scallops and let steep 30 minutes. Drain. In large skillet or wok saute onion and garlic in butter until onion is softened, about 2 minutes. Add pea pods, carrots, asparagus and mushrooms. Stir fry 2 minutes. Stir in stock and basil. Simmer 3 minutes. Add scallops and cream. Simmer 1 minute. Combine pasta with scallop mixture, tossing well. Pour in large serving bowl. Add cheese and toss again. Serve immediately. Serves 6.

Eye appealing, light and flavorful. Especially good when asparagus are at their peak.