Scallops, Pasta, And Rosey Sauce

• 5 fresh roma tomatoes, peeled and chopped in 1/4 inch dice
• 1 clove garlic minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp white wine vinegar
• 1/2 cup white wine
• 1/4 tsp white pepper
• 2 tbsp shallots finely diced
• 1/4 lb butter
• 12 sea scallops
• 2 tbsp basil chiffonade
• 1 tbsp olive oil
• 1 lb fresh pasta (angel hair or linguine have been usual)
• Salt and pepper to taste

1. In a sauce pan add 4 of the tomatoes and garlic to 1 tbsp hot olive oil. Cook, stirring, until the tomatoes are soft. Incorporate tomato paste. Press through a fine sieve to produce a smooth sauce.
2. Add shallots to 1 tbsp hot olive oil and cook to soften. Add white wine vinegar, white wine and white pepper and cook to reduce until almost all liquid is evaporated.
3. Remove shallot and wine reduction from heat and add butter, bit by bit, whisking until all is incorporated without butter becoming melted. Whisk in tomato sauce and set sauce aside.
4. Bring 3 quarts of salter water to boil and add pasta to cook until al dente.
5. Place a pan on high heat and sear scallops, cooking 1-2 minutes on each side.
6. Drain pasta, toss with olive oil, and arrange a mound of pasta in the center of each serving plate. Place scallops around the pasta and drizzle tomato sauce over and around the plate. Scatter basil over the top.

fresh roma tomatoes, garlic, olive oil, tomato, white wine vinegar, white wine, white pepper, shallots, butter, scallops, basil chiffonade, olive oil, fresh pasta, salt

Taken from www.epicurious.com/recipes/member/views/scallops-pasta-and-rosey-sauce-50022048 (may not work)