1 tbsp olive oil
1 medium garlic clove, chopped fine
3/4 lb 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 tsp cornstarch
1/4 cup finely shredded fresh basil leaves
2 tbsp toasted pine nute
1 freshly ground black pepper
1 cooked pasta-thin strands
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.
Servings: 4 servings
Bay Scallop Saute Recipe brought to you by Recipe Ideas
Categories: Scallop
The History of Recipes
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We hope you enjoy this Bay Scallop Saute recipe.
