Name: Scallops and Pasta with Fresh Tomato Cream Sauce
Ingredients: 1 1/2 lb Bay scallops; 1 tb Butter; 1/2 c Dry white wine; 2 tb Minced shallots; 1 tb Chives; 1 ts 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 ga Boiling water

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

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

INGREDIENTS

1 1/2	lb	Bay scallops
1	tb	Butter
1/2	c	Dry white wine
2	tb	Minced shallots
1	tb	Chives
1	ts	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	ga	Boiling water

INSTRUCTIONS

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
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. Servings: 4
Posted to EAT-L Digest - 17 Jun
Date:    Tue, 18 Jun 1996 08:24:26 -0400
From:    Betsy Burtis <BuddoB@AOL.COM>

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