Yield: 4 servings
|1½ pounds||Bay scallops|
|½ cup||Dry white wine|
|2 tablespoons||Minced shallots|
|1 teaspoon||Minced garlic|
|2 tablespoons||Minced red bell pepper|
|¼ cup||Shredded fresh basil|
|1 cup||Heavy cream|
|½ cup||Chopped tomato *|
|2 cups||Cooked pasta shells|
|\N \N||Salt & Pepper|
|2 \N||Ripe tomatos|
|1 \N||Gallon boiling water|
BASIC PEELED, SEEDED AND CHO
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.
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)