Bay scallop saute

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 medium Garlic clove, chopped fine
¾ pounds Bay scallops
¼ medium Red bell pepper, diced
¼ medium Green bell pepper, diced
¼ medium Yellow bell pepper, diced
½ cup Rich, salt-free fish stock
¼ cup Dry white wine
2 teaspoons Cornstarch
¼ cup Finely shredded fresh basil leaves
2 tablespoons Toasted pine nute
Freshly ground black pepper
Cooked pasta-thin strands

Directions

In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more.

Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.

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