Pasta with Bay Scallop Saute Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 medium garlic clove, chopped fine | ||
| 3/4 pound bay scallops | ||
| 1/4 medium red bell pepper, cut into 1/4-inch dice | ||
| 1/4 medium green bell pepper, cut into 1/4-inch dice | ||
| 1/4 medium yellow bell pepper, cut into 1/4-inch dice | ||
| 1/2 cup rich, salt-free fish stock | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Basil leaves | 1/4 Cup (16 tbs), finely shredded | |
| Toasted pine nuts | 2 Tablespoon | |
| black pepper | 1 | |
| 1 pound pasta, cooked and drained | ||
Directions
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.
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.
Chef
