Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      medium        garlic clove -- chopped fine
     3/4  pound         bay scallops
     1/4  medium        red bell pepper -- diced
     1/4  medium        green bell pepper -- diced
     1/4  medium        yellow bell pepper -- diced
     1/2  cup           rich -- salt-free fish
                        -- stock
     1/4  cup           dry white wine
   2      teaspoons     cornstarch
     1/4  cup           finely shredded fresh basil -- leaves
   2      tablespoons   toasted pine nuts
                        freshly ground black pepper
                        cooked pasta-thin strands

Preparation:

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