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Bay Scallops in Tomato Wine Sauce

I've been opting for healthier meal choices for the past few weeks and Foodie Mama is down 4 lbs!

Today I made some bay scallops with a white wine and tomato sauce over whole wheat fettuccine.   It was light and crisp, with the dry wine and lemon juice.  It went very nice with a chilled  glass of Pepperwood Pinot Grigio.  This was so quick and easy.  I cooked the pasta at the same time as the scallops and sauce so everything was done at the same time.

Scallops with Tomato and White Wine Sauce:
1 lb bag frozen bay scallops, thawed, and patted dry
2 T olive oil
2 cloves garlic, minced
1/2 t pepper
1/2 t salt
1/2 t oregano, dried
1/2 t basil, dried
1/2 t thyme, dried
1 14.5 oz can diced tomatoes, drained
1/2 C dry white wine
1T lemon juice
1 lb fettuccine, cooked according to package

Heat olive oil in a large pan over medium high heat.  Add garlic and heat through, careful not to burn.  Add scallops and sear about 1 minute per side.

Add salt, pepper, oregano, basil and thyme .  Stir to coat scallops with spices.

Add tomatoes, wine and lemon juice to pan.  Heat to just boiling.  Reduce heat to low until pasta is done, but no more than ten minutes.

Serve sauce over pasta.