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.