1 Cook the linguine for 10 minutes in the frying pan in salted water, then set aside.
2 Heat the sauté pan to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
3 Add olive oil then the scallops.
4 Brown them for 30 seconds on each side, then set aside and add the shallots to the pan.
5 Brown the shallots, then add the tomatoes. Turn down the heat and simmer on
low for 5 minutes. 6/ Add the pasta and scallops with the tomatoes and heat them.
6 To finish, sprinkle the herbs and season with salt and pepper.