Basil Scallops With Gluten Free Pasta - cooking recipe

Ingredients

8 ounces gluten-free pasta (fettuccine or spaghetti recommended)
1 lb bay scallop
1/2 teaspoon fresh ground pepper
cooking spray
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon salt
3/4 cup vegetable broth (without tomato, onion and soy)
1/3 cup green onion, chopped
1 teaspoon cornstarch

Preparation

Cook pasta acording to package directions.
Combine olive oil, Dijon mustard, basil & salt. Set aside.
Chop green onions and basil.
Cook scallops in a skillet over medium-high heat.
Remove scallops from pan. Cover to keep warm.
Add broth, green onions, and cornstarch to skillet. Cook, stirring often, until it begins to thicken.
Add olive oil mixture. Cook 15 seconds.
Add scallops and any juice. Stir and cook until coated and hot.
Serve scallops and sauce over pasta.
Sprinkle on fresh parsley, if desired.