If you like SCALLOPS you have to try this!

SAUTEED SCALLOPS with TOMATO SAUCE

8 ounces uncooked dried vermicelli (extra thin spagetti)
1/2 teaspoon olive oil
1/2 teaspoon finely chopped fresh garlic
1 1/2 pounds fresh OR frozen bay scallops
1/2 cup dry white wine OR chicken broth
1 (10 1/4 ounce) can chicken broth
1 medium (1 tablespoon) shallot, finely, chopped*
3 medium (3 cups) yellow OR red tomoatoes, peeled, seeded, cut into 1-inch pieces
2 tablespoons butter
1 tablespoon chopped fresh herbs (thyme, rosemary, basil, etc.)
1/4 teaspoon pepper

Cook pasta according to package directions. Rinse with hot water; drain. Keep warm.

Meanwhile, in 10-inch skillet heat oil; add garlic. Cook over med. heat, stirring constantly, until garlic is tender (30 to 60 seconds). Add scallops; continue cooking, stirring constantly; until scallops just turn opaque (2 to 4 minutes). Drain scallops reserving 1/4 cup liquid;set aside.

In same skillet add reserved 1/4 cup scallop liquid, wine, chicken broth and shallot. Cook over medium heat, stirring occasionally, until liquid is reduced by 1/2 (12-14 minutes). Stir in tomatoes; continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in scallops, butter, herbs and pepper; continue cooking until heated through (1 to 2 minutes). Serve over hot cooked vermicelli.