Scallop, Corn And Tomato Pasta

• 1 lb. fettucine
• 1 c. heavy cream
• 1 clove garlic, crushed through press
• 12 oz. bay scallops
• 1 c. chopped fresh tomatoes
• 1 c. fresh or frozen (thawed) corn kernels
• 1 c. chopped fresh basil

1. Cook fettucine until al dente.
2. Meanwhile, heat cream and garlic to boiling in medium saucepan.
3. Add scallops and cook just until centers are opaque, 1 1/2 to 2 minutes.
4. Using slotted spoon, transfer scallops to bowl.
5. Continue to boil cream until thick enough to coat back of spoon, about 6 minutes.
6. Stir in chopped tomatoes and corn and cook until heated through.
7. Season to taste with salt and pepper.
8. Drain fettucine well and transfer to large bowl.
9. Add cream sauce, scallops and basil; toss well.
10. Serve at once.

fettucine, heavy cream, clove garlic, bay scallops, tomatoes, corn kernels, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191482 (may not work)