Scallops and Pasta with Fresh Tomato Cream Sauce

Directions

1. 1

   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

2. 2

   Heat the butter in a pan and add the scallops

3. 3

   Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper

4. 4

   Cover the pan and let simmer for five minutes or until the scallops are just done

5. 5

   Remove the scallops with a slotted spoon and reserve

6. 6

   Put the liquid into a glass dish

7. 7

   Add the basil to the liquid

8. 8

   Put the cream and tomato into the pan and reduce over high heat buy one-half