1 tbsp. olive oil
4 garlic cloves, minced
2 green onions, chopped
2 tsp. dried basil
2 tsp. fresh parsley, chopped
1/2 tsp. dried thyme
2 (28 oz.) cans plum tomatoes, undrained and cut up
1 lb. fresh mushrooms, sliced
4 tbsp. olive oil
1 tsp. butter
1 1/4 lbs. sea scallops
1 tbsp. fresh lemon juice
Pepper to taste
1 lb. linguini, cooked

In large pot, heat 1 tablespoon oil and saute onions and garlic for 3 minutes. Add basil, parsley, thyme and tomatoes. Bring to a boil and simmer 20 minutes. Add mushrooms and cook over low heat 10 minutes.

In a frying pan, heat 4 tablespoons oil and butter. Saute scallops 4 or 5 minutes. DO NOT OVERCOOK. Add lemon juice and peppers.

Combine the sauce and scallops and serve immediately over hot pasta. Serves 4-6.