2 lg. ripe tomatoes
8 oz. uncooked rotelle pasta
1 shallot, minced
2 tbsp. butter
8 oz. trimmed asparagus, sliced into 1 1/2" pieces
2 carrots, pared & sliced thin
1 pt. half & half
1/2 c. frozen peas
1 1/2 tsp. minced thyme or 1/2 tsp. dried thyme
1 lb. sea scallops
1/2 tsp. salt

In medium saucepan, bring 1 quart water to a boil. Using knife, make an X on bottom of each tomato; immerse in boiling water 30 seconds. Peel and discard skin. Cut each tomato into quarters; discard seeds. Chop tomatoes; set aside.

Prepare pasta according to package directions.

Meanwhile, in large skillet, saute shallot in butter until soft, about 2 minutes. Add asparagus and carrots, cook 5 minutes, stirring frequently. Add half & half, peas and thyme. Bring to a boil; simmer until mixture reduces slightly, about 6 minutes. Add tomatoes, scallops and salt. Cook until scallops turn opaque, 2-3 minutes. Drain pasta; toss with scallop mixture. Makes 4 servings.