1/2 lb. bay scallops
1 tbsp. butter
1/4 lb. cooked crabmeat, drained
1 lb. plum tomatoes, seeded and cut into wedges
1 clove garlic, minced
1/2 c. loosely packed basil leaves, chopped or 1 tbsp. dried basil
1/4 c. grated Parmesan cheese
1/4 c. olive oil
1 tbsp. lemon
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 lb. linguine
Basil sprigs for garnish

In medium skillet, saute scallops in hot butter 2 to 3 minutes until opaque. Place in large bowl with next 10 ingredients. Cover and chill 1 hour. After 45 minutes, prepare linguine according to package directions. Drain and toss immediately with seafood mixture. Place on serving plates. Garnish with basil sprigs.