Here's what I did...
Scallops with a Wine Sauce
1/2 box of whole wheat linguine
1 pound bay scallops
1/3 cup basil, chopped
1/2 medium sweet onion, chopped
4 cloves garlic, minced
1 can of diced tomatoes (no salt added type, do not drain)
2 tablespoon butter
1/2 cup white wine
1/2 cup crab stock
1 1/2 tablespoon extra virgin olive oil
Crushed red pepper flakes (optional)
Salt and pepper
Cook pasta per directions on the box.
Heat olive oil in a non-stick skillet over medium heat. Add garlic and scallops to the skillet, season with salt and pepper, and saute for 3 minutes. Remove scallops with a slotted spoon and place in a bowl. Cover with aluminum foil to keep it warm. Add onions, basil, and tomatoes to the skillet. Season with red crushed pepper as desired. Increase heat to medium-high and simmer for about 10 minutes until it starts to thicken. Add stock, wine, and butter, and season with additional salt (I used about 1-2 teaspoons of salt) and pepper. Simmer for an additional 5 minutes.
Plate linguine and top with seafood sauce. (It should serve 4).