Recipe - Scallops And Pasta With Fresh Tomato Cream Sauce

1 One half pound Bay scallops
1 tablespoon Butter
One half cup Dry white wine
2 tablespoon Minced shallots
1 tablespoon Chives
1 teaspoon Minced garlic
2 tablespoon Minced red bell pepper
One fourth cup Shredded fresh basil
1 cup Heavy cream
2 cup 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 onehalf. 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.