Bay Scallops and Pasta with Fresh Tomato Cream Sauce

Makes 4 servings

Ingredients:

2 ripe tomatoes
1 gallon boiling water
1 1/2 pounds bay scallops
1 tablespoon butter
1/2 cup dry white wine
2 tablespoons minced shallots
1 tablespoon chives
1 teaspoon minced garlic
2 tablespoons minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt and pepper, to taste

Preparation:

Plunge the tomatoes 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
and bell pepper. Cover the pan and let simmer for three minutes or
until the scallops are just done. Remove the scallops with a slotted
spoon and set aside. Add the basil to the liquid from the cooked
scallops and put into a separate bowl.

Put the cream and chopped 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. Some people say NO to fish
and cheese, I would serve it on the side if I had the choice.