Bay Scallop Saute
Submitted by Paul Harp
Lightning-fast bay scallop saute with tri-color bell peppers, garlic, white wine, fresh basil, and toasted pine nuts over pasta. A low-calorie seafood dinner that’s on the table in 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all that stands between you and a restaurant-quality scallop pasta.
Tiny bay scallops get a quick sear in garlicky olive oil until just barely firm, then colorful diced peppers, white wine, and fish stock build a light, glossy sauce right in the same pan.
Fresh basil and toasted pine nuts go in at the very end, adding a fragrant, nutty finish that makes the whole dish sing.
Spoon it over thin pasta strands and you’ve got an elegant, low-calorie weeknight dinner that tastes like a splurge.
Kitchen Tips
- Bay scallops cook in about 30 seconds; pull them the moment they firm up or they turn rubbery fast
- Dissolve the cornstarch completely in the wine before adding it to the pan to avoid lumps in the sauce
- Toast pine nuts in a dry skillet over medium heat, shaking constantly; they burn in a blink
- Angel hair or thin linguine are the best pasta matches for this light, brothy sauce
Ingredients
Directions
In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and sauté just until they firm up slightly, about 30 seconds.
Then add the peppers and sauté 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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