Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This cookbook is geared to new cooks and non-cooks. As long as you like tomatoes with your scallops and you crave artichokes, this recipe should delight. The red pepper flakes should add a subtle zing, while the dry white wine (or dry sherry) should mellow out the sauce. The pine nuts will make it seem gourmet. Note to new cooks: always use Italian flat-leaf parsley when cooking, the curly stuff is great for garnishing, but it tastes bitter. I must try this recipe!