1 Bermuda onion, coarsely chopped
6 lg. fresh plum tomatoes, peeled & chopped coarsely
1 pt. med. cream
1/8 c. fresh parsley, minced
1 lb. bay scallops

Cook onion until soft. Add tomatoes and continue cooing until onions are transparent and tomatoes are soft. Add cream and simmer over low heat until liquid is reduced and sauce begins to thicken. Add parsley and scallops and continue cooking over low heat until scallops are opaque (5 to 7 minutes). Serve immediately over linguine or spaghetti. Serves 4 to 6.