Shelly's Recipe

BAY SCALLOP SAUTE

Category: Fish and Seafood

1 tbsp olive oil
1 medium clove garlic, chopped fine
3/4 lb bay scallops
1/4 medium red, green and yellow bell peppers, diced
1/2 cup fish stock and dry white wine
2 tsp cornstarch
1/4 cup finely shredded fresh basil leaves
2 tbsp toasted pine nuts
Pepper
Angel hair pasta, cooked and drained

In a skillet, heat oil with garlic. When it sizzles, add scallops and saute just until they firm up slightly, about 30 seconds. Add peppers and saute about 1 minute more. Stir in stock. In a small bowl, stir cornstarch with wine until it dissolves, then stir mixture into the skillet. Stir while is simmers and begins to thicken slightly, about 1 minute. Then stir in basil and pine nuts and spoon over cooked pasta. Season with pepper.