SCALLOPS AND TORTELLINI SALAD

1 cup dry white wine

1/2 cup water

1 bay leaf

pinch of thyme

1 pound scallops

1 pound cheese-filled spinach tortellini (or spiral pasta)

2 fresh, ripe tomatoes, halved, seeded and coarsely chopped

1 red or green bell pepper, finely chopped

2 scallions, thinly sliced

1/4 cup olive oil

juice of one lime

salad greens for the platter

chopped fresh parsley for garnish (optional)

Combine the wine, water, bay leaf and thyme in a nonaluminum saucepan. Bring that to a boil, add the scallops, cover and poach

them for about 3 minutes (for small scallops) to 6 minutes (for larger ones). Using a slotted spoon, remove them to a large mixing bowl and set aside.

In a large pot of salted boiling water, cook the tortellini until it is tender; it should take 7 to 10 minutes. Drain it in a colander and then rinse it briefly under cold water. After it drip dried throroughly, combine it with the scallops. Gently mix in the tomatoes, peppers, scallions, olive oil and lime juice. Season to taste with salt and pepper.

Arrange the salad greens on a platter, spoon the salad into the center and garnish it, if desired, with a little chopped fresh parsley. Cover and refrigerate it at least one hour before serving. Serves four to five.