Pasta And Scallops - cooking recipe

Ingredients

1 lb. spaghetti (linguini, angel hair, etc.), cooked, drained and rinsed
1/2 c. any white wine
1 lb. bay or sea scallops*, rinsed well and drain (bay scallops are large and should be cut in half or thirds)
olive oil (imported, extra light)
2 large cloves fresh garlic, finely chopped
parsley (approximately 1 Tbsp. to taste)
oregano (approximately 1 Tbsp. to taste)
pinch of basil
Parmesan cheese to sprinkle on top

Preparation

Add enough olive oil to coat bottom of a nonstick skillet. Saute garlic until lightly browned (meanwhile cook pasta).
Add wine, scallops, parsley, oregano and basil to the browned garlic. Do not overcook the scallops. They turn white when they're done (approximately 10 minutes).
Stir frequently to saute scallops evenly.
Return cooked, drained and rinsed pasta to the pan it was cooked in.
Add scallop mixture to the pasta and mix well.