| 1 | Rinse the scallops. |
| 2 | Heat the butter in a pan and add the scallops. |
| 3 | Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. |
| 4 | Cover the pan and let simmer for five minutes or until the scallops are just done. |
| 5 | Remove the scallops with a slotted spoon and reserve. |
| 6 | Put the liquid into a glass dish. |
| 7 | Add the basil to the liquid. |
| 8 | Put the cream and tomato into the pan and reduce over high heat buy one-half. |
| 9 | Add the reserved liquid and reduce by half again. |
| 10 | Add the pasta to this to heat through and then the scallops for just a minute. |
| 11 | Serve with freshly grated parmesan cheese. |
| 12 | Servings: 4 |
| 13 | plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. |
| 14 | Remove and let cool for a second or two and then peel the tomato under running water. |
| 15 | Slice into halves and gently squeeze the tomato to force out the seeds. |
| 16 | Chop the tomato quickly into a glass bowl until ready for use. |
| 17 | (glass or glazed china is important because of the acid) |
