1/2 lb Scallops, cut horizontally
In half
1 c  Dry white wine
1    Plum tomatoe, diced
1 lg Shallot, peeled and minced
1 ts White wine vinegar
1 tb Olive oil
1 tb Capers
1/8 ts Crushed red pepper flakes
1    Salt and pepper to taste

In a non-aluminum medium skillet, combine scallops with white wine. Bring
to a boil over medium high heat. Turn off heat and let scallops stand in
wine 5 minutes. Drain, discarding wine. Transfer scallops to glass bowl and
let cool. Add tomato, shallot, vinegar,oil, capers, and crushed red pepper
flakes. Season to taste with salt and pepper. Toss gently but well. Chill
30 minutes before serving.