Title: "sauteed scallops in wine sauce"
 Categories: None
      Yield: 1 Servings
 
      2 lb Sea scallops
      2 tb Olive oil
    1/4 tb Hot pepper flakes
      2    Cloves garlic; finely
           -chopped
      1 tb White wine
      1 tb Curry powder
      1 sm Tomato; peeled, seeded and
           -chopped
    1/4 c  Heavy cream
      2 tb Tabasco sauce
           Salt and pepper to taste
      1 tb Parsley; finely chopped
 
  How To Prepare: First, pour some olive oil into one of the skillets
  on the range top. Then, add the red pepper flakes, garlic and white
  wine. Add all of the sea scallops to the skillet. Cover the pan and
  let the scallops cook over med/high heat until the scallops become
  firm and opaque (2 to 4 min.) shaking the pan occasionally. Remove
  the pan from the heat and transfer the scallops to a large serving
  bowl. Set aside, making sure to reserve some of the liquid. Add 1
  tbsp. oil and the curry powder to a small saucepan and cook for 1-2
  minutes.
  
  Add the reserved scallop liquid to the saucepan of oil and curry by
  straining 3/4 cup of it through a cheesecloth or a coffee filter. To
  the same saucepan, add the tomato pieces, cream, Tabasco, salt,
  pepper and parsely, and heat for 2 to 3 minutes. Spoon some of the
  scallops onto a plate and then pour contents of the small saucepan
  over scallops.
  
  Serve with angel hair pasta, crusty bread, green salad and a lovely
  white wine.