Instructions
* If it is necessary to avoid making two separate batches of pasta, the dish can be made with all one kind.

MISE EN PLACE:
1. Make the basil oil and paprika oil, if using.

2. Roll out the pasta very thin. Cut into squares about 4 to 5 inches across (or whatever size you desire). You will need two squares of pasta -- one of each type -- per person.

3. Heat the olive oil in a saute pan. Add the tomatoes, herbs, and garlic. Cook until well reduced and there is no juice. Season with salt and cayenne.

4. If the scallops are large, cut them in half crosswise.

FINISHING:
1. For service, reheat the tomato mixture if necessary.

2. Have ready a pot of boiling water to cook the pasta.

3. Heat a saute pan until very hot. For each portion, add a little olive oil and brown 3 ounces of scallops on both sides. Season with salt.

4. Drop a square of spinach pasta into the boiling water. Cook 1 minute and remove with a skimmer. Drain and place in the center of a plate.

5. Place a spoonful of the tomato mixture in the center of the square. Spread it around a little with the spoon.

6. Arrange the scallops on top of the tomato mixture.

7. Cook a square of herb pasta in the same way and place it on top of the scallops.

8. Drizzle a tablespoon of each of the oils decoratively around the ravioli.

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Yields: 4 Servings
     THE CHEF'S ART by Wayne Gisslen, page 163

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