Fished from Nantucket Bay, bay scallops are a staple on the island. When caught however scallops must be opened by hand right away, they wouldn't live for more than twenty-four hours if permitted to stay inside their shells. Apparently they're very active even out of the water and insist on clapping about, opening and closing.

Bay Scallops and Tomatoes with Pasta Shells

2 pounds plum tomatoes, peeled and chopped, or 1 (32-ounce) can peeled tomatoes
1 yellow onion, finely chopped
1/4 teaspoon red pepper flakes
1 pound pasta shells
2 cloves garlic
1/2 cup firmly packed fresh flat-leaf parsley
1 1/2 pounds bay scallops
Salt
3 tablespoons heavy cream
Freshly grated Parmesan cheese for garnish

1. In a large saucepan or a stockpot, boil water for the pasta. Slowly cook the tomatoes in a nonreactive saucepan over medium heat until reduced by one-third, about 20 minutes. Add the onion and red pepper flakes, and continue to cook. Plunge the pasta into the boiling water and cook.
2. Chop the garlic cloves and parsley together until they form a loose paste. Add the scallops to the sauce and cook until opaque, about 2 minutes. Salt to taste.
3. Drain the pasta. Put half of it in a warm serving dish. Pour the sauce over the top. Add the cream and the remaining pasta. Top with the garlic parsley paste and toss all the ingredients together. Serve in warm bowls with the grated cheese.

Serves 4 to 6.