INGREDIENTS
12 oz linguine
3 Tbsp butter
2 Tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 large tomato, seeded, peeled and chopped
1 lb Bay scallops
1/2 cup dry white wine
1/4 cup minced parsley
salt and pepper to taste
DIRECTIONS
Cook linguine al dente. Heat butter and oil in large skillet. Add onion and garlic and sauté 3 or 4 minutes. Add chopped tomato and scallops and continue to sauté 3 or 4 more minutes. Add wine, parsley, salt and pepper. Cook 2 more minutes and toss with drained linguine. Serves 4.