*  Exported from  MasterCook Mac  *
              Scallops and Pasta with Fresh Tomato Cream Sauce
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Pasta
   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
    2      c             Cooked pasta shells
                         Salt & Pepper -- to taste
    2                    Ripe tomatos
    1      Gallon        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 an
 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 importan
 because of the acid)
 Rinse the scallops. Heat the butter in a pan and add the scallops. Cook a
 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 grate
 parmesan cheese. Servings: 4
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 Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein; 
 10g Carbohydrate; 145mg Cholesterol; 357mg Sodium