Tom's Chardonnay Scallops

• linguine, for 2-4
• 1 lb sea scallops
• 2 cups shiitake mushrooms
• 1 large onion, chopped
• 2 tomatoes
• butter
• 12 red bell pepper
• fresh basil
• 3 large garlic cloves
• squeeze lemon
• 12 teaspoon salt
• 12 teaspoon pepper
• green onion
• parsley

1. Clean and chop vegetables, rinse scallops.
2. Cook scallops in butter, 1 clove garlic and squeeze of lemon.
3. Set aside chardonney when cooked.cooked.
4. Cook onions and red pepper in butter.
5. When tender, add mushrooms, tomato, basil, garlic, salt and pepper.
6. When vegetables are cooked, stir in scallops.
7. Cook pasta.
8. Serve on bed of pasta, garnished with parsley and green onions, sprinkling on chardonney before serving.

linguine, scallops, shiitake mushrooms, onion, tomatoes, butter, red bell pepper, fresh basil, garlic, lemon, salt, pepper, green onion, parsley

Taken from www.food.com/recipe/toms-chardonnay-scallops-411528 (may not work)