1 pound bay scallops, trimmed and rinsed
2 tablespoons of olive oil, divided
1 clove garlic, thinly sliced
1 tablespoon of fresh lemon juice
1/8 teaspoon black pepper
12 ounces whole-wheat linguine pasta
1 medium tomato, seeded and chopped (about 1 cup)
1/4 cup shredded fresh basil

Directions
In a large skillet, heat 1 tablespoon of oil over medium heat. Add garlic; cook, stirring, for 1 minute. Add scallops; cook, stirring frequently, until golden, about 6 minutes. Sprinkle lemon juice and pepper over scallops.

While scallops are cooking, prepare pasta according to directions. Drain pasta in a colander. Place pasta in a large bowl. Add tomato, basil, and remaining oil; toss to coat.

Place pasta on serving plates. Spoon scallops over pasta. Serve immediately.

Serves 4