You are here

Pasta with Bay Scallop Saute

Fettuccine.Inn's picture
  Olive oil 1 Tablespoon
  Garlic cloves 1 Medium, finely chopped
  Bay scallops 3⁄4 Pound
  Red bell pepper 1⁄4 Medium, cut into 1/4 inch dice
  Green bell pepper 1⁄4 Medium, cut into 1/4 inch dice
  Yellow bell pepper 1⁄4 Medium, cut into 1/4 inch dice
  Rich salt free fish stock 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Finely shredded basil leaves 1⁄4 Cup (4 tbs) (Fresh)
  Toasted pine nuts 2 Tablespoon
  Freshly ground black pepper To Taste
  Pasta 1 Pound, cooked, drained

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 635 Calories from Fat 110

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 45.4 mg15.1%

Sodium 273.1 mg11.4%

Total Carbohydrates 88 g29.2%

Dietary Fiber 4.8 g19.3%

Sugars 5 g

Protein 36 g71.6%

Vitamin A 9.4% Vitamin C 57.3%

Calcium 10.9% Iron 29.4%

*Based on a 2000 Calorie diet

Pasta With Bay Scallop Saute Recipe