Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sea scallops
   2      tablespoons   olive oil
   2                    scallion -- finely chopped
   2      tablespoons   garlic -- minced
   2      cups          fresh tomatoes -- chopped
     3/4  cup           red wine
   3      tablespoons   red wine vinegar
   4      tablespoons   Italian parsley -- chopped
   1      tablespoon    fresh basil -- chopped
                        OR 1 teaspoon dried
   1      teaspoon      salt
     3/4  pound         fettuccine
     1/4  cup           parmesan cheese -- freshly
                        grated
   4      sprigs        fresh parsley -- for
                        garnish

Preparation:

Rinse scallops and set aside. In a large sauté 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.