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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 med Garlic clove, minced fine
- 3/4 lb Bay scallops
- 1/4 med Red bell pepper, diced
- 1/4 med Green bell pepper, diced
- 1/4 med Yellow bell pepper, diced
- 1/2 c. Rich, salt-free fish stock
- 1/4 c. Dry white wine
- 2 tsp Cornstarch
- 1/4 c. Finely shredded fresh basil leaves
- 2 Tbsp. Toasted pine nute Freshly grnd black pepper Cooked pasta-thin strands
Direcciones
- In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add in the scallops and saute/fry just till they hard up slightly, about 30 seconds. then add in the peppers and saute/fry about 1 minute more.
- Stir in the fish stock. In a small c. or possibly bowl, stir the cornstarch into the wine till it dissolves, then stir which mix into the ingredients in the skillet. Simmer till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 36 | 29% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 138mg | 6% |
| Potassium 318mg | 9% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.53g | 0% |
| Protein 14.47g | 23% |
