8 sea scallops
2 artichoke hearts
½ cup sliced mushrooms
½ cup red and green peppers
1 ounce garlic
2 ounces garlic butter
6 ounces cooked linguine
1 ounce olive oil
2 ounces basil
Heat olive oil in pan. Place scallops in pan when hot. Saute scallops for 3 minutes and flip. Add peppers, mushrooms and artichoke hearts and sauté for 1 minute. Add wine. Add garlic butter to thicken. Let cook for 2 minutes. Toss in basil. Serve over hot pasta.
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