1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c  Rich, salt-free fish stock
1/4 c  Dry white wine
2 ts Cornstarch
1/4 c  Finely shredded fresh basil
-leaves
2 tb 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.