Bay Scallops and Pasta with Fresh Tomato Cream Sauce

marti

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Bay Scallops and Pasta with Fresh Tomato Cream Sauce

2 ripe tomatoes
1 gal. boiling water
1 1/2 lb. bay scallops
1 tbsp. butter
1/2 cup dry white wine
2 tbsp. minced shallots
1 tbsp. chives
1 tsp. minced garlic
2 tbsp. minced red bell pepper
1/4 cup shredded fresh basil
1 cup heavy cream
2 cups cooked pasta shells
salt & pepper, to taste

Instructions:

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, 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. Optional, some people say NO to
fish and cheese, I'd serve it on the side if I had the choice.

Servings: 4
 
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