Scallops with Spicy Tomatoes and Fettuccine

Serving Size : 4

• 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

Rinse scallops and set aside.
In a large saute 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.