Categories: Pasta, Seafood 
      Yield: 4 servings 
  
  1 1/2 lb Sea scallops 
      2 tb Olive oil 
      2    Scallion -- finely chopped 
      2 tb Garlic -- minced 
      2 c  Fresh tomatoes -- chopped 
    3/4 c  Red wine 
      3 tb Red wine vinegar 
      4 tb Italian parsley -- chopped 
      1 tb Fresh basil -- chopped 
           OR 1 teaspoon dried 
      1 ts Salt 
    3/4 lb Fettucine 
    1/4 c  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. 
   
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