Pasta with Bay Scallop Saute
|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)|
|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.