Pasta with Bay Scallop Saute Recipe

Pasta with Bay Scallop Saute picture


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Olive oil1 Tablespoon
 Garlic cloves1 Medium, finely chopped
 Bay scallops3⁄4 Pound
 Red bell pepper1⁄4 Medium, cut into 1/4 inch dice
 Green bell pepper1⁄4 Medium, cut into 1/4 inch dice
 Yellow bell pepper1⁄4 Medium, cut into 1/4 inch dice
 Rich salt free fish stock1⁄2 Cup (8 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Cornstarch2 Teaspoon
 Finely shredded basil leaves1⁄4 Cup (4 tbs) (Fresh)
 Toasted pine nuts2 Tablespoon
 Freshly ground black pepper To Taste
 Pasta1 Pound, cooked, drained

Nutrition Facts

Serving size

Calories 635 Calories from Fat 110

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 45.4 mg

Sodium 273.1 mg11.4%

Total Carbohydrates 88 g29.2%

Dietary Fiber 4.8 g19.3%

Sugars 5 g

Protein 36 g71.6%

Vitamin A 9.4% Vitamin C 57.3%

Calcium 10.9% Iron 29.4%

*Based on a 2000 Calorie diet


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.