In regeneration nature is not ruined, but rectified. The convert is the same man, but new made. The faculties of his soul are not destroyed, but they are refined; the same violin, but newly tuned. Christ gave not the blind man new eyes, but a new sight to the old ones. Christ did not give Lazarus a new body, but enlivened his old body. So God in conversion doth not bestow a new understanding, but a new light to the old; not a new soul, but a new life to the old one.

George Swinnock

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Italian	Pasta, Seafood	4	Servings

INGREDIENTS

1 1/2	lb	Sea scallops
2	tb	Olive oil
2		Scallion — finely chopped
2	tb	Garlic — minced
2	c	Fresh tomatoes — chopped
3/4	c	Red wine
3	tb	Red wine vinegar
4	tb	Italian parsley — chopped
1	tb	Fresh basil — chopped
		OR 1 teaspoon dried
1	ts	Salt
3/4	lb	Fettucine
1/4	c	Parmesan cheese — freshly
		Grated
4		Sprigs fresh parsley — for
		Garnish

INSTRUCTIONS

Rinse scallops and set aside. In a large saute pan heat oil and add
scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and
pepper.  Cook on medium high for approximately 5 minutes until vigorously
boiling.  Reduce heat to medium low and cook for 15 minutes. Cook pasta
according to package directions.  While pasta is cooking add scallops to
tomatoes and cook for 5 to 7 minutes until scallops are done.
Add drained pasta to tomato sauce, toss.  Sprinkle each serving with grated
cheese and garnish with parsley.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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