Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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