Linguine With Scallop Sauce

• 6 ounces linguine, uncooked
• 1 lb sea scallops
• vegetable oil cooking spray
• 12 teaspoon olive oil
• 34 cup chopped onion
• 3 garlic cloves, minced
• salt
• pepper
• 2 12 cups seeded roma tomatoes, chopped
• 13 cup dry white wine (chablis)
• 1 tablespoon dried basil
• 14 cup sliced ripe olives
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

1. Cook linguine ala dente (use no salt or oil), drain and set aside keep warm Cut scallops in half, across, set aside.
2. Coat a large skillet with cooking spray veggie oil and over medium-high heat cook onions& garlic for about 2 minutes, remove from skillett and set aside Add scallops salt& pepper to skiller and saute for 2 minutes only, do not over cook scallops or they will be tough, remove from pan, place with the onions.
3. Add tomatoes, white wine,basil& olives to the pan cook 2 minutes.
4. Return onion,& scallops cook 1 minute.
5. Combine pasta& scallop mixture Toss well& heat through.
6. Sprinkle with parmesan, Serve.

linguine, scallops, vegetable oil cooking spray, olive oil, onion, garlic, salt, pepper, seeded roma tomatoes, white wine, basil, olives, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/linguine-with-scallop-sauce-35960 (may not work)