Bay Scallop Saute
| Yield: | 4 Servings |
| Categories: | Pasta, Seafood, Low-Calorie |
| 1 | tb | Olive oil |
| 1 | md | Garlic clove, chopped fine |
| 3/4 | lb | Bay scallops |
| 1/4 | md | Red bell pepper, diced |
| 1/4 | md | Green bell pepper, diced |
| 1/4 | md | Yellow bell pepper, diced |
| 1/2 | c | Rich, salt-free fish stock |
| 1/4 | c | Dry white wine |
| 2 | ts | Cornstarch |
| 1/4 | c | Finely shredded fresh basil leaves |
| 2 | tb | Toasted pine nute |
| Freshly ground black pepper | ||
| Cooked pasta-thin strands |
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