Boil water and cook linguini to package directions.
Dry scallops very well with a paper towel. Season with salt and pepper. In a large skillet, drizzle with olive oil and saute scallops until just opaque, about 2 minutes.Remove scallops to a plate.
In the same skillet, add garlic, red pepper flakes and dried oregano. Saute for a few more minutes.
Add tomato puree, fresh oregano, salt and pepper, Parmesan cheese and stir in mascapone cheese. Cook for a few minutes.
When pasta is done, use tongs or ladle to directly take from water into sauce, tossing the sauce and pasta together. You may want to add 1/2 c of pasta water as well. Add scallops and toss to coast. Taste for seasonings.