Categories: Seafood, Main dish 
      Yield: 4 servings 
  
    1/2 lb Scallops, cut horizontally 
           In half 
      1 c  Dry white wine 
      1 ea Plum tomatoe, diced 
      1 lg Shallot, peeled and minced 
      1 ts White wine vinegar 
      1 tb Olive oil 
      1 tb Capers 
    1/8 ts Crushed red pepper flakes 
      1 ea Salt and pepper to taste 
  
  In a non-aluminum medium skillet, combine scallops with white wine. Bring 
  to a boil over medium high heat.  Turn off heat and let scallops stand in 
  wine 5 minutes.  Drain, discarding wine.  Transfer scallops to glass bowl 
  and let cool.  Add tomato, shallot, vinegar,oil, capers, and crushed red 
  pepper flakes. Season to taste with salt and pepper.  Toss gently but well. 
  Chill 30 minutes before serving.