Bay Scallop Saute

Ingredients

1 tb olive oil
1 garlic clove
3/4 lb bay scallops
1/2 bell pepper
1/4 green bell pepper
1/2 c rich
1/4 c dry wine
2 ts cornstarch
1/4 c basil
2 pine nute

Instructions

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.