how about bay scallops linguini?
boil and drain a half pound of linguini so it's al dente.
put 2 tbsps of evoo in a large skillet over medium heat, add 4 lengthwise sliced cloves of garlic, toast for just a minute, then add 2 minced large sections of shallot. sweat the shallots for 1 minute.
dump in a small can of diced tomatoes, turn up heat to high and simmer for 5 to 10 minutes, until it reduces so it's not watery. chuck in scallops and a handful of chopped fresh basil, and a little chopped fresh parsley. cover, reduce heat to low, stir after a minute or so, turn off the heat, stir, and cover again. let sit for about 5 minutes, until the scallops are barely cooked/opaque. serve over the linguini with crusty semolina bread and peppered evoo for dipping.