Title: Scallops and Pasta with Fresh Tomato Cream Sauce
Categories: Seafood, Pasta, Scallops
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
2 c Cooked pasta shells
Salt & Pepper -- to taste
2 Ripe tomatos
1 ga Boiling water

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)

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

Posted to EAT-L Digest - 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 -0400

From: Betsy Burtis