Mediterranean Seafood Linguini

1 lb sea scallops

½ lb. Medium shrimp

2 c. fresh pea pods

3 cloves garlic, minced

3 T. Butter (not margarine)

1 t. dried basil (–but fresh is better and more colorful)

¼ c. oil-pack sundried tomatoes cut into thin strips

10 oz. Linguini

½ c. sliced green onion

3 T. olive oil

2 t. dried parsley flakes (or fresh)

1/3 t. crushed red pepper

3 T. fresh-grated parmesan cheese

Cut scallops in half; devein shrimp.  Combine in bowl and set aside.  Cut pea pods in half.  Add butter and olive oil to skillet and heat.  Cook onion and garlic in the butter and oil over medium/high heat for about  30 seconds.  Add ½ of the shrimp/scallop mixture, and ½ of the spices.  Cook about 3-4 minutes.  (shrimp will be pink; scallops opaque).  Repeat with remaining shrimp/scallops and spices.  Return ALL shrimp and scallops to the skillet.  Add pea pods and tomatoes.  Cook and stir 2-3 more minutes.

Toss scallop/shrimp mixture w/linguine.  Transfer to platter. Sprinkle with cheese. 

Enjoy with a nice bottle of wine!