2 1/2 oz. olive oil
4 cloves garlic, chopped fine
2 lb. plump or round fresh tomatoes, chopped into sm. pieces
1/8 tsp. basil
2 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 oz. sweet vermouth
1 tsp. sugar
1 lb. bay scallops
1 lb. fettuccine or thin spaghetti

Use a 2 quart saucepan. Place in the olive oil and garlic. Lightly brown the garlic on medium temperature. Add the tomatoes, then add remaining ingredients except the scallops. Cook on low heat, at slow boil for 20 minutes. Add the scallops and cook another 5 minutes. If using scallops larger than 1/2 inch cook 7 minutes.

Cook pasta according to instructions on package. Drain completely. Place pasta in large bowl and pour scallops and sauce over. Serve. Makes 4 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.