Categories: Pasta, Seafood, Low-cal 
      Yield: 4 servings 
  
      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.