Tom's Chardonnay Scallops

This is an old recipe from a firefighter who was a cook at one of the Seattle Fire Departments. I'm sure he's retired by now since I've had this forever. Note: This is exactly how this recipe was written. I'm putting it here for safe keeping.

• Ready In: 20 mins
• Serves: 2-4
• Yields: 1 recipe pasta

Ingredients

•  linguine, for 2-4
• 1  lb sea scallops
• 2  cups shiitake mushrooms
• 1  large onion, chopped
• 2  tomatoes
•  butter
• 1⁄2 red bell pepper
•  fresh basil
• 3  large garlic cloves
•  squeeze lemon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  green onion
•  parsley

Directions

1. Clean and chop vegetables, rinse scallops.
2. Cook scallops in butter, 1 clove garlic and squeeze of lemon. Set aside chardonney when cooked.cooked.
3. Cook onions and red pepper in butter. When tender, add mushrooms, tomato, basil, garlic, salt and pepper. When vegetables are cooked, stir in scallops.
4. Cook pasta.
5. Serve on bed of pasta, garnished with parsley and green onions, sprinkling on chardonney before serving.