Recipe
Bay Scallop Seviche Recipe
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- 1/4 md Yellow bell pepper, sliced
- 1 tb Olive oil
- 3/4 lb Bay scallops
- 1/4 md Red bell pepper, sliced
- 2 ts Cornstarch
- 1/4 md Green bell pepper, sliced
- Freshly ground black pepper
- Cooked pasta-thin strands
- 1 md Garlic clove, sliced fine
- 1/4 c Dry white wine
- 2 tb Toasted pine nute
- 1/2 c Rich, salt-free fish stock
Directions
- Step #1 In a large skillet, heat the oil with the garlic over moderate-to-high heat.
- Step #2 When the garlic sizzles, add the scallops & saute just until they firm up slightly, about 30 seconds.
- Step #3 then add the peppers and saute about 1 min more.
- Step #4 stir in the the fish stock.
- Step #5 In a small c or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet.
- Step #6 Simmer until the sauce begins to thicken slightly, about 1 min.
- Step #7 Then stir in the the basil & pine nuts and spoon over cooked pasta.
- Step #8 Spice up to taste with black pepper.
- Step #9 --.
- Enjoy the BAY SCALLOP SEVICHE recipe
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