Mediterranean Scallops

• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 2 tablespoons minced shallots
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes (with juices)
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 tablespoon dried basil, crushed
• 1 pinch crushed red pepper flakes
• 1/4 teaspoon salt substitute
• 1/4 teaspoon freshly ground black pepper
• 1 lb sea scallops, cut crosswise in half
• 8 -12 ounces linguine

1. In a large skillet, heat oil over medium heat; add garlic and shallots, saute for 1 minute.
2. Chop tomatoes.
3. Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
4. Simmer for about 10 minutes.
5. Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
6. Meanwhile, cook linguine according to al dente package directions.
7. Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
8. Top with scallops mixture.
9. Garnish with fresh basil leaves, if desired.
10. Serve with tossed green salad and Italian bread.
11. Serve immediately.

olive oil, garlic, shallots, salt, salt, basil, red pepper, salt substitute, freshly ground black pepper, linguine

Taken from www.food.com/recipe/mediterranean-scallops-21026 (may not work)