Bay Scallop Saute
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
garlic cloves
chopped fine |
*
|
| ¾ | pound |
bay scallops
|
|
| ¼ | medium |
sweet red bell peppers
diced |
|
| ¼ | medium |
green bell peppers
diced |
|
| ¼ | medium |
sweet yellow bell peppers
diced |
*
|
| ½ | cup |
fish stock
rich, salt-free |
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | teaspoons |
cornstarch
|
|
| ¼ | cup |
basil
finely shredded fresh |
*
|
| 2 | tablespoons |
pine nuts
toasted |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, thin strands |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
garlic cloves
chopped fine |
*
|
| 340.2 | g |
bay scallops
|
|
| 0.3 | medium |
sweet red bell peppers
diced |
|
| 0.3 | medium |
green bell peppers
diced |
|
| 0.3 | medium |
sweet yellow bell peppers
diced |
*
|
| 118 | ml |
fish stock
rich, salt-free |
|
| 59 | ml |
white wine
dry |
*
|
| 1E+1 | ml |
cornstarch
|
|
| 59 | ml |
basil
finely shredded fresh |
*
|
| 3E+1 | ml |
pine nuts
toasted |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
pasta
cooked, 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 sauté just until they firm up slightly, about 30 seconds.
Then add the peppers and sauté 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.
