*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Bay scallops
    1       tb           Butter
      1/2   c            Dry white wine
    2       tb           Minced shallots
    1       tb           Chives
    1       t            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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