Seafood recipes |
Bay Scallop Saute |
1 tablespoon olive oil 1 medium garlic clove, chopped fine 3/4 lb bay scallops 1/4 medium red bell pepper, diced 1/4 medium green bell pepper, diced 1/4 medium yellow bell pepper, diced 1/2 cup rich, salt-free fish stock 1/4 cup dry white wine 2 teaspoon cornstarch 1/4 cup finely shredded fresh basil leaves 2 tablespoon toasted pine nute 1 freshly ground black pepper 1 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. |