Scallop Whole-Wheat Pasta

• 20 large scallops
• 12 ounces whole wheat pasta (whatever type you like)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 3 garlic cloves, diced
• 1 onion, diced
• 2 tomatoes, finely chopped
• 2 cups white wine, your choice
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh Italian parsley
• fresh lemon juice
• 1 teaspoon sea salt (or to your taste)
• 1 teaspoon pepper (or to your taste)

1. Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
2. Dry each scallop thoroughly and season with salt and pepper.
3. Warm the olive oil in a frying pan on a high heat.
4. Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
5. After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
6. Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
7. Add the white wine and stir to form a sauce then season with salt and pepper.
8. Coat the pasta with the sauce and add scallops.
9. Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

scallops, whole wheat pasta, extra virgin olive oil, butter, garlic, onion, tomatoes, white wine, fresh basil, fresh italian parsley, lemon juice, salt, pepper

Taken from www.food.com/recipe/scallop-whole-wheat-pasta-535688 (may not work)