1 1/2 lb. bay or sea scallops 1 summer squash 2 tbsp. olive oil 1 shallot, very finely chopped 4 plum tomatoes, peeled and finely diced 1/2 c. chicken stock 1/4 c. chopped fresh parsley 1 red pepper, cored, peeled and finely diced 1 bulb fennel, trimmed and finely diced Salt and freshly ground black pepper to taste 1 1/2 c. long grain white rice, cooked until tender

If using sea scallops, halve them. Cut a thick lengthwise slice from one side of the squash. Give the squash a quarter turn and cut another lengthwise slice. Continue slicing the squash in this way until all the skin has been removed. (Use the rest of the squash for making soup.) Cut the squash into pieces about the size of corn kernels.

In a large heavy skillet, heat the oil and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside.

Remove the scallops from the pan. To the juices in the pan, add the squash, shallot, tomatoes, diced red pepper, fennel, salt, pepper, and chicken stock. Bring the liquid to a boil, lower the heat, and simmer for 5 minutes or until the red pepper and fennel are tender.

Return the scallops and any juices that have accumulated on the plate to the pan, turn them over in the sauce, and continue cooking just until the scallops are heated through. Sprinkle them with parsley and serve at once with white rice. Serves 4.