Pasta And Scallops

• 1 lb. spaghetti (linguini, angel hair, etc.), cooked, drained and rinsed
• 1/2 c. any white wine
• 1 lb. bay or sea scallops*, rinsed well and drain (bay scallops are large and should be cut in half or thirds)
• olive oil (imported, extra light)
• 2 large cloves fresh garlic, finely chopped
• parsley (approximately 1 Tbsp. to taste)
• oregano (approximately 1 Tbsp. to taste)
• pinch of basil
• Parmesan cheese to sprinkle on top

1. Add enough olive oil to coat bottom of a nonstick skillet. Saute garlic until lightly browned (meanwhile cook pasta).
2. Add wine, scallops, parsley, oregano and basil to the browned garlic. Do not overcook the scallops. They turn white when they're done (approximately 10 minutes).
3. Stir frequently to saute scallops evenly.
4. Return cooked, drained and rinsed pasta to the pan it was cooked in.
5. Add scallop mixture to the pasta and mix well.

angel hair, white wine, olive oil, garlic, parsley, oregano, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270622 (may not work)