Bay Scallop Saute

Course : Seafoods
Serves: 4
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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
1 teaspoon freshly ground black pepper
1 package cooked pasta-thin strands

Preparation / Directions:

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.

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