Bay scallop saute
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Bay scallop saute
  Saute    Pasta    Seafood    Scallops  
Last updated 6/12/2012 1:07:36 AM. Recipe ID 33689. Report a problem with this recipe.
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      Title: Bay scallop saute
 Categories: Pasta, Seafood, Low-cal
      Yield: 4 Servings
 
      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
 
  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.
  




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Recipe ID 33689 (Apr 03, 2005)

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