Instructions: 

1. For sauce, heat olive oil in a non-stick skillet over medium heat. Add onion, 1 clove garlic and a little salt and sauté for about 5 minutes, stirring occasionally, until just softened, but not colored. Add tomatoes with their juice and crush with fork. (*Or use Pappardelle's Coral Sauce (11 oz.) for the 1 can of tomatoes.) Bring to a boil and lower heat, simmering gently for 15 minutes. Remove the skillet from the heat and set aside.
2. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
3. Meanwhile, in another skillet over medium-high heat, combine olive oil and 2 cloves garlic and cook for about 30 seconds, until just sizzling. Add scallops and 1/2 teaspoon salt and cook over high heat for about 3 minutes, tossing until scallops are cooked through. Add the scallops to the tomato sauce, season with salt and pepper to taste, then stir gently and keep warm.
4. Drain the pasta. Place into a large, shallow, pre-heated serving bowl. Add scallop sauce and basil and stir thoroughly. Garnish with fresh basil sprigs and serve immediately.