Title: Scallops and Pasta with Fresh Tomato Cream Sauce
Categories: Italian Seafood
Yield: 4 Servings

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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