Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        bay scallops
   1      tablespoon    butter
     1/2  cup           dry white wine
   2      tablespoons   minced shallots
   1      tablespoon    chives
   1      teaspoon      minced garlic
   2      tablespoons   minced red bell pepper
     1/4  cup           shredded fresh basil
   1      cup           heavy cream
     1/2  cup           chopped tomato *
   2      cups          cooked pasta shells
                        salt and pepper
   2                    ripe tomatoes
                        -- peeled, seeded and chopped
   1      gallon        boiling water

Preparation:

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. Plunge the tomatoes 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)