Scallops and Linguine in Spicy Marinara Sauce

12 oz. Dry Linguine, cooked per package
1 Tbsp. Light Brown Sugar
1 lb. Bay Scallops, thawed if frozen
2 teas. Red Wine Vinegar
1/2 Cup Chopped Onion
1-1/2 teas. Watkins Garlic Liquid Spice
1 Small Zucchini, cubed
1 teas. Watkins Onion Liquid Spice
1/4 teas. Salt, (if desired)
1 Can Crushed Tomatoes in Puree (28 oz.)
1/4 teas. Watkins Red Pepper Flakes

In nonstick skillet or saucepan, sauté scallops just until they begin to turn opaque, 2 to 3 minutes. Remove from skillet with slotted spoon and keep warm; discard liquid. In same skillet, sauté the onion and zucchini in the Onion Liquid Spice until crisp-tender. Add the crushed tomatoes and remaining ingredients; bring to boil and cook 5 minutes. Add scallops and heat through. Serve over cooked pasta.

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