Scallops And Shrimp With Linguine(Serves 6)

• 1 lb. sea scallops (fresh)
• 1/2 lb. medium shrimp (fresh)
• 2 c. fresh pea pods
• 1/2 c. sliced green onion
• 3 cloves garlic, minced
• 3 Tbsp. olive oil
• 3 Tbsp. margarine
• 2 tsp. dried fresh parsley
• 1 tsp. dried basil
• 1/4 tsp. red pepper
• 1/4 c. oil packed or sun-dried tomatoes, drained and cut in thin strips or 1 tomato, peeled and chopped
• 10 oz. linguine, cooked and drained

1. Place rinsed scallops and shrimp in a bowl and set aside. Wash peas and cut in half. Set aside.
2. In a skillet, cook onion and garlic in hot oil and margarine over medium heat for 30 seconds.
3. Add half of the seafood mixture, parsley, basil and hot pepper.
4. Cook for 3 to 4 minutes, stirring, or until scallops are opaque and shrimp turn pink.
5. Remove scallops and shrimp mixture with a slotted spoon and set aside. Repeat with remaining scallops and shrimp.
6. Return all of the mixture to skillet. Add tomatoes and pea pods.
7. Cook and stir for 2 more minutes. Toss mixture with linguine in a large bowl and sprinkle with Parmesan cheese. Enjoy.

shrimp, fresh pea pods, green onion, garlic, olive oil, margarine, parsley, basil, red pepper, oil, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260653 (may not work)