1/2 lb EACH bay scallops and cooked shrimp (tails off)
1 can (14 oz) diced tomatoes
1/4 cup white wine
olive oil for the pan
2 cloves garlic, minced
1/2 tsp basil
1/4 tsp oregano
pinch red pepper flakes | | Heat oil in pan and cook garlic for 2 minutes. Add all remaining ingredients EXCEPT scallops and shrimp. When sauce comes to a boil, add seafood and cook just until it is heated through.
Serve over linguine. Makes 4 servings.
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