Poached Scallop (ala Julia Child)

From: maury@bacon.mitre.org (Maury Neiberg)

(Serves 2 approx 4 protein exchanges/serving.  I don't count optional
calories for wine cooked so long, but if you do, count 65 opt cals)

Chop up 1-2 scallions or 1-2 shallots.  In a saucepan combine scallions
or shallots, 2/3 cup wine, 1/2 cup water, a dash of salt and pepper.
Bring to a boil and simmer for 10 minutes.  Add 10 ounces scallops.  If
the scallops are small or cut into small pieces, remove from heat,
otherwise, simmer for 2 minutes and then remove from heat.  Let sit for
10 minutes.

Hot: Stir in seasonings (1 Tablespoon fresh herbs, thyme, basil, an
parsley work nicely) Adjust salt and pepper.  Serve immediately, or
serve as below without the chilling.

Cold: Remove Scallops to a bowl.  Add herbs to saucepan and 1/2-1 cup
diced peeled seeded and de-juiced tomatoes.  (I know this is a pain,
but it's worth it, honest.  Use canned peeled tomatoes and it all gets
easier) Bring to a boil and then simmer for about 5 minutes, until the
tomatoes give up their juice.  Bring to a boil and reduce to a
reasonable consistency.  Stir in scallops and chill overnight.