Fettuccine with Scallops and Tomatoes

1 lb of Bay Scallops
Olive Oil
Dried Basil
Crushed Red Pepper Flakes
2 Roma Tomatoes
1/4 of an onion
3 Garlic cloves, minced
Fettuccine pasta
Grated Parmesan Cheese

Bring a pot of water to a boil. Throw in fettuccine and follow cooking instructions on the side of the box for cooking time. Also be sure to add olive oil and salt.

In a large pan over medium heat, saute garlic and onions in olive oil until garlic is lightly browned and the onions are translucent. Add basil and crushed red pepper. Stir occasionally. Next, stir in tomatoes and scallops. Cook until scallops are white in the center and tomatoes are broken down nicely. Use a spoon or spatula to cut open scallops to make sure they are cooked all the way through. Once scallops are fully cooked, turn off heat and serve over pasta. Add Parmesan Cheese on top before serving. Enjoy!