12 oz. sea scallops, halved
1 c. each green and red peppers
2 cloves of garlic, crushed
1/4 tsp. crushed red pepper
6 tbsp. olive oil
1/2 c. chopped onion
12 oz. linguine

Start water boiling for linguine. Heat oil in skillet, add onion, saute until tender, about 5 minutes. Stir in the sliced green and red peppers, saute 2 minutes. Add scallops; saute over medium heat until cooked through, about 5 minutes.

Leave on low heat until linguine is ready. Cook linguine in boiling salted water until al dente, about 15 minutes. Drain. Toss with scallop mixture. Top with Parmesan cheese.