Scallops And Pasta With Fresh Tomato Cream Sauce

• 1 1/2 lb Bay scallops
• 1 tb Butter
• 1/2 c Dry white wine
• 2 tb Minced shallots
• 1 tb Chives
• 1 t Minced garlic
• 2 tb Minced red bell pepper
• 1/4 c Shredded fresh basil
• 1 c Heavy cream
• 2 c Cooked pasta shells
• Salt & Pepper -- to taste
• 2 Ripe tomatos
• 1 Gallon boiling water

1. 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
2. because of the acid)
3. 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.
4. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid.
5. 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.

bay scallops, butter, white wine, shallots, chives, garlic, red bell pepper, fresh basil, heavy cream, pasta shells, salt, tomatos, water

Taken from www.epicurious.com/recipes/member/views/scallops-and-pasta-with-fresh-tomato-cream-sauce-50008420 (may not work)