Recipe - Bay Scallop Saute

1 tablespoon Olive oil
1 md Garlic clove, chopped fine
Three fourths pound Bay scallops
One fourth md Red bell pepper, minced
One fourth md Green bell pepper, minced
One fourth md Yellow bell pepper, minced
One half cup Rich, saltfree fish stock
One fourth cup Dry white wine
2 teaspoon Cornstarch
One fourth cup Finely shredded fresh basil
leaves
2 tablespoon Toasted pine nute
Freshly ground black pepper
Cooked pastathin strands

In a large skillet, heat the oil with the garlic over moderatetohigh
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini