Mediterranean Linguini With Scallops

• 4 ounces pancetta or 4 ounces bacon, chopped
• 2 -3 cloves garlic, minced
• 3 plum tomatoes, chopped,seeded and drained
• 1 cup sugar snap pea
• 1 cup sliced mushrooms
• 12 cup dry white wine
• 12 teaspoon salt, to taste
• fresh ground pepper, to taste
• 1 lb large scallop, halved
• 8 ounces linguine, cooked and drained
• 12-34 cup crumbled feta cheese

1. In a skillet over medium heat, saute/stir the pancetta for about 3 minutes or until almost cooked.
2. Add in the garlic, tomatoes, peas, and mushrooms; saute/stir for 2-3 more minutes.
3. Add in wine, salt, and pepper; stir just to combine; bring to a boil.
4. Add scallops; stir for about 2 minutes or until scallops are heated through.
5. Transfer mixture to a 2 1/2 quart baking dish that has been coated with non-stick cooking spray.
6. Add in the cooked linguini; toss to combine.
7. Sprinkle feta cheese over the top.
8. Bake, uncovered, in a 350 oven for approximately 15-30 minutes or until heated through.

pancetta, garlic, tomatoes, sugar snap pea, mushrooms, white wine, salt, fresh ground pepper, linguine, feta cheese

Taken from www.food.com/recipe/mediterranean-linguini-with-scallops-110553 (may not work)