Scallops With Spicy Tomatoes And Fettuccine - cooking recipe

Ingredients

1 1/2 lbs sea scallops
2 tablespoons olive oil
2 scallions, finely chopped
2 tablespoons minced garlic
2 cups chopped fresh tomatoes
3/4 cup red wine
3 tablespoons red wine vinegar
4 tablespoons chopped parsley
1 tablespoon chopped fresh basil (or 1 teaspooon dried)
1 teaspoon salt
1 teaspoon fresh ground pepper
3/4 lb fettuccine
1/4 cup freshly grated parmesan cheese

Preparation

Rinse scallops and set aside.
In a large saute pan heat oil and then add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper.
Cook on medium-high heat for about 5 minutes and until vigorously boiling.
Reduce heat to medium-low and cook for 15 minutes.
Cook pasta according to package directions.
While the pasta is cooking, add scallops to tomatoes and cook for another 5-7 minutes or until scallops are done.
Add drained pasta to sauce and toss.
Sprinkle each serving with the Parmesan cheese.