Bay Scallop Saute

• 1 tablespoon olive oil
• 1 medium garlic cloves chopped fine
• 3/4 pound bay scallops
• 1/4 medium sweet red bell peppers diced
• 1/4 medium green bell peppers diced
• 1/4 medium sweet yellow bell peppers diced
• 1/2 cup fish stock rich, salt-free
• 1/4 cup white wine dry
• 2 teaspoons cornstarch
• 1/4 cup basil finely shredded fresh
• 2 tablespoons pine nuts toasted
• 1 x black pepper freshly ground
• 1 x pasta cooked, thin strands

1. In a large skillet, heat the oil with the garlic over moderate-to-high heat.
2. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds.
3. Then add the peppers and saute about 1 minute more.
4. Stir in the fish stock.
5. 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.
6. Simmer until the sauce begins to thicken slightly, about 1 minute.
7. Then stir in the basil and pine nuts and spoon over cooked pasta.
8. Season to taste with black pepper.

olive oil, garlic, bay scallops, sweet red bell peppers, green bell peppers, sweet yellow bell peppers, fish stock rich, white wine, cornstarch, basil, nuts, black pepper, pasta

Taken from recipeland.com/recipe/v/bay-scallop-saute-4382 (may not work)