1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil
-leaves
2 tb Toasted pine nute
Freshly ground black pepper
Cooked pasta-thin strands
- 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.
