In a large sauté pan, heat the oil. Sauté onions and peppers for 5 minutes. Add garlic and linguicia and cook for an additional 5 minutes. Pour in white wine and season with salt and pepper. Add clam juice and bring to a boil. Place clams and mussels in the boiling broth. Cover and reduce heat. When clams and mussels begin to steam and open, add scallops. Stir to blend all ingredients together until shells are open. Serve in a deep bowl with bread for dipping.
Place scallops in a bowl. Add all ingredients and marinate for one hour prior to cooking. Heat a little olive oil in a non stick pan. Sear the scallops 3-4 minutes on each side or until a caramel brown color. Drizzle with olive oil.Squeeze fresh leamon over the scallops. Serve with steamed vegetables or over a salad.