A delightful pasta dish featuring tender scallops in a flavorful tomato-based sauce, perfect for a satisfying meal.
Heat the olive oil in a large skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the minced garlic and chopped shallot to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Chop the tomatoes and add them to the skillet along with the tomato sauce, basil, red pepper flakes, and black pepper.
Simmering the sauce allows the flavors to meld together beautifully.
Simmer the sauce for about 10 minutes, stirring occasionally.
Keep the heat low to prevent the sauce from reducing too much.
Gently add the scallops to the sauce and cook until they are opaque and cooked through.
Avoid overcooking the scallops to keep them tender.
Meanwhile, cook the linguine in a pot of boiling water according to the package instructions until al dente.
Add a pinch of salt to the boiling water for better pasta flavor.
Drain the linguine and divide it evenly among serving plates.
Toss the pasta with a little olive oil to prevent sticking.
Top each plate of linguine with the scallop and sauce mixture.
Ensure each serving gets an equal amount of scallops for a balanced presentation.
Serve immediately, garnished with fresh basil leaves if desired.
Serve with a side of crusty bread to soak up the delicious sauce.
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