1 lb. sea scallops, halved if lg.
1 1/2 c. onions, chopped fine
Olive oil
1 lg. head (yes, the whole head) garlic toes
1 1/2 c. canned tomato pulp, cut up
2 3/4 c. tomato juice (from the canned tomatoes plus reg. canned tomato juice)
1 (8 oz.) bottle clam juice
1 1/2 c. Noilly Pratt dry vermouth (the brand makes a difference)
1/4 tsp. salt
1/4 tsp. sugar (to remove acid from tomatoes)
1 bay leaf
1/4 tsp. fennel seeds
1 tsp. basil
2 pinches saffron (essential)
1 slice orange rind from a fresh orange
2-3 tbsp. chopped fresh parsley
1/2 c. sm. pasta shells

Saute the onion in a little olive oil until limp. Puree the garlic until very finely chopped. Add to onion and saute briefly (if you burn garlic, throw it out and start over). Add tomatoes, liquids and spices. Simmer partially covered for 1/2 hour. Cool and refrigerate overnight to blend the flavors. Return to a boil when ready to serve and add the uncooked pasta. Cook for the least amount of time required (taste to make sure they are almost done) then add the scallops. Boil 3 more minutes.

Serve in soup bowls with garlic bread and Caesar salad (see Salad Section).

To make garlic bread, I use Terinetti's thick sliced Italian loaf spread generously with butter and sprinkled with McCormick's lite garlic salt. Broil until lightly browned.