Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Bay Scallop Saute Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Olive oil
1 Garlic clove, chopped fine
3/4 Pound(s) Bay scallops
1/4 Red bell pepper, diced
1/4 Green bell pepper, diced
1/4 Yellow bell pepper, diced
1/2 Cup(s) Rich, salt-free fish stock
1/4 Cup(s) Dry white wine
2 Teaspoon(s) Cornstarch
1/4 Cup(s) Finely shredded fresh basil
2 Tablespoon(s) Toasted pine nute
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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 62
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 4.9mg
Potassium: 160.3mg
Carbohydrates: 4.7g
Fiber: 2g
Sugar: <1g
Protein: 1.2g

Scale this recipe to Servings [?]