Linguine Pasta with Sea or Bay Scallops

This recipe makes me think of the sea.
A fresh smokey sea breeze upon my face.
This is a good recipe if you give it time.
Don't leave out thr fresh parmesan cheese.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic -- minced
1 medium onion -- thinly sliced
1/2 medium green bell pepper -- chopped
28 ounces Italian peeled tomatoes -- drained and chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed hot red pepper
1 cup dry white wine
1 pound bay scallops
1 pound linguine

Directions:
In a large saucepan, heat olive oil
and butter over medium heat.
Add garlic, onion, and bell pepper.
Cook, stirring occasionally, until tender,
Stir in tomatoes, oregano, salt, and hot pepper.
Cook, stirring often, 5 minutes.
Add wine and simmer, stirring frequently,
until slightly thickened, 5 to 7 minutes longer.
Add scallops to sauce and cook,
stirring occasionally,3 to 5 minutes.
Cook pasta in a large pot of boiling salted water
until tender but still firm,Drain.
Serve scallops and sauce over linguine.
With grated parmesan cheese.
And a drizzle of olive oil.