1 bottle good quality white wine
1 c. white cooking wine
1 lb. scallops
Rice
4-5 fresh basil leaves
1/2 lb. tomatoes, little ones if possible
Sm. pat of butter
Handful of chives
Black pepper

Open good bottle of wine, drink one glass. Start cooking rice, after 10 minutes should be al dente. Simultaneously stew or steam tomatoes for about 10 minutes, with butter, 1/2 cup cooking wine, basil, salt and pepper. Tomatoes should be reduced to pulp. Stir fry scallops in 1/2 cup white cooking wine with basil for about 1-2 minutes only until the outsides are just white.

Add tomato pulp, pepper and mix while on low heat. Serve on a bed of rice, into which has been stirred chopped chives and a bit more basil. Pour remaining pulp, etc. over the scallops so that it soaks into rice. Serves 4.