1 tbsp. olive oil
3 cloves garlic
1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. dry white wine
1 tsp. black pepper
1 lb. scallops, defrosted & drained if frozen
1/4 c. Parmesan cheese
1/2 c. red bell pepper (julienne strips)
1/2 c. snow peas
8 oz. linguini
1/4 c. chopped parsley

Boil water for linguini. While boiling, heat oil in non-stick skillet. Saute garlic until golden but don't burn. In small bowl, mix cornstarch and water until smooth. Add cornstarch mix, wine and pepper to skillet. Bring to boil. Add scallops and Parmesan, simmer slowly 1 to 2 minutes. Add pepper strips and peas and simmer 1 to 2 minutes more stirring.

Cook linguini. Drain. Remove garlic from scallop mix and serve with hot scallops. Sprinkle with parsley. Serves 4.