Ingredients:
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
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
Preparation
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.
