While pasta is cooking, saute garlic in olive oil until lightly golden (4 minutes on medium low heat)
Add mushrooms and saute until mushrooms are turning soft (about 5 minutes on medium heat)
Add Scallops and wine and cook until opaque. Add tomatoes and basil and toss. Pour over cooked linquine and toss until blended. Sprinkle with fresh parmesan cheese. Have plenty of italian bread to sop up the juices. Enjoy!