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Pasta With Bay Scallop Saute

Fettuccine.Inn's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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