Mediterranean Linguini With Scallops

This is another dish my husband made and tried out on our family. Simple flavors that combine well.

• Ready In: 58 mins
• Serves: 6

Ingredients

• 4  ounces pancetta or 4  ounces bacon, chopped
• 2 -3  cloves garlic, minced
• 3  plum tomatoes, chopped,seeded and drained
• 1  cup sugar snap pea
• 1  cup  sliced mushrooms
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon salt, to taste
•  fresh ground pepper, to taste
• 1  lb  large scallop, halved
• 8  ounces linguine, cooked and drained
• 1⁄2-3⁄4 cup  crumbled feta cheese

Directions

1. In a skillet over medium heat, saute/stir the pancetta for about 3 minutes or until almost cooked.
2. Add in the garlic, tomatoes, peas, and mushrooms; saute/stir for 2-3 more minutes.
3. Add in wine, salt, and pepper; stir just to combine; bring to a boil.
4. Add scallops; stir for about 2 minutes or until scallops are heated through.
5. Transfer mixture to a 2 1/2 quart baking dish that has been coated with non-stick cooking spray.
6. Add in the cooked linguini; toss to combine.
7. Sprinkle feta cheese over the top.
8. Bake, uncovered, in a 350° oven for approximately 15-30 minutes or until heated through.