GRILLED SEA SCALLOPS WITH TOMATO CHUTNEY AND GREEN BEANS 1 tablespoon olive or vegetable oil 1 medium onion, chopped (1/2 cup) 4 medium cloves garlic, finely chopped (2 tablespoons) 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves 6 medium tomatoes (2 pounds), coarsely chopped 1 dried bay leaf 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 16 sea scallops (about 1 1/2 pounds) 8 ounces uncooked capellini (angel hair) pasta 1/2 pound green beans, cut into 1-inch pieces 1/4 cup chopped fresh basil leaves 1 teaspoon olive or vegetable oil 1 tablespoon chopped fresh chives

Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Cook onion, garlic and thyme in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in tomatoes and bay leaf. Simmer uncovered about 40 minutes or until liquid has evaporated; remove bay leaf. Stir in sugar, salt and pepper.

Heat coals or gas grill for direct heat. Spray hinged wire grill basket with cooking spray. Place scallops in basket. Grill 4 to 5 inches from medium heat 8 to 10 minutes, turning once, until scallops are white.

While scallops are grilling, heat 2 quarts water to boiling in large pan. Add pasta and beans. Cook 5 to 6 minutes or until pasta is firm but tender (al dente); drain. Add basil and 1 teaspoon oil; toss until completely coated.

Divide pasta mixture among 4 plates; top with tomato mixture. Arrange scallips over pasta. Sprinkle with chives.

4 servings.

DID YOU KNOW? You'll find both bay and sea scallops at the supermarket. Bay scallops are about 1/2 inch in diameter and are more expensive than sea scallops. Sea scallops average 1 1/2 inches in diameter and are pale beige to creamy pink. Though slightly more chewy than bay scallops, they are still sweet and moist. Refrigerate all scallops immediately after purchase, and use within a day or two.

SUBSTITUTION: Use vermicelli or linguine in place of the capellini pasta. Cook according to package directions, adding the beans for the last 5 minutes of cooking time.

1 Serving: Calories: 380 (Cal. from fat: 55), Fat: 6g (Saturated: 1g), Cholesterol: 20mg, Sodium: 770mg, Carbohydrate: 64g, Protein: 24g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]