1 lb. scallops
1 tbsp. freshly grated orange peel
1/3 c. freshly squeezed orange juice
1/2 c. diced tomato
1/2 tsp. dried crumbled basil leaves
1/8 tsp. hot pepper sauce
1 tbsp. Accent
1 tsp. butter
2 tsp. minced onion
2 tbsp. dry white wine
1/4 c. heavy cream
Salt to taste
1/4 c. chopped parsley

Mix scallops, orange peel and juice, tomato, basil, hot sauce and Accent in a medium size bowl. Cover and refrigerate for 3 hours, stirring twice. Drain and reserve marinade. Melt butter in medium size skillet over medium high heat. Add onion and scallops, saute for 2 minutes, stirring 3 or 4 times or until scallops are opaque. Half way through remove scallops to a bowl with a slotted spoon. To pan juices, add the wine and cream any juices that collect in the bowl where the scallops have been put. Cook juices over high heat 3 to 4 minutes and reduce to about 2/3 cup or until sauce coats a spoon. Salt to taste. Add scallops just to heat through and become coated with sauce. Serve with rice and sprinkle with chopped parsley. Yield: 4 to 6 servings.