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Recipe
Bay Scallop Seviche Recipe
Print Recipe
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Ingredients
1/4 c Finely shredded fresh basil leaves
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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