Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 ts Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
1/2 c Chopped tomato *
2 c Cooked pasta shells
Salt Pepper

----------------BASIC PEELED, SEEDED AND CHO---------------------
2 Ripe tomatos
1 Gallon boiling water

Rinse the scallops. Heat the butter in a pan and add the scallops.
Cook and toss for a minute and add the wine, shallots, chives,
garlic, bell pepper. Cover the pan and let simmer for five minutes or
until the scallops are just done. Remove the scallops with a slotted
spoon and reserve. Put the liquid into a glass dish. Add the basil to
the liquid. Put the cream and tomato into the pan and reduce over
high heat buy one-half. Add the reserved liquid and reduce by half
again. Add the pasta to this to heat through and then the scallops
for just a minute. Serve with freshly grated parmesan cheese.
Servings: 4

Plunge the tomatos into the water for 10 to 15 seconds or until the
skin just begins to show a tiny split or two. Remove and let cool for
a second or two and then peel the tomato under running water. Slice
into halves and gently squeeze the tomato to force out the seeds.
Chop the tomato quickly into a glass bowl until ready for use. (Glass
or glazed china is important because of the acid)

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