Lemony Linguine With Scallops & Shrimp

• 8 ounces sea scallops (about 12)
• 8 ounces large raw shrimp, in shell (about 12)
• 2 tablespoons canola oil
• 6 cloves garlic, minced
• 1 tablespoon lemon, zest of
• 1/4 cup lemon juice
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1 lb linguine, try to find whole wheat linguine
• 1/3 cup minced parsley
• fresh ground black pepper

1. Wash seafood and pat dry with paper towelling.
2. In medium sautepan, heat 1 tbsp.
3. oil.
4. Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
5. Remove seafood to a large bowl.
6. When cooled, peel shrimp except for tails.
7. Add remaining oil to sautepan and heat.
8. Add garlic and cook briefly.
9. Add lemon zest, juice, white wine and salt.
10. Bring to a boil and cook 2 minutes.
11. Add to seafood in bowl.
12. Cook linguine in salted, boiling water until just al dente.
13. Drain and add to seafood along with parsley.
14. Toss to mix well.
15. Season to taste with pepper.

shrimp, canola oil, garlic, lemon, lemon juice, white wine, salt, linguine, parsley, fresh ground black pepper

Taken from www.food.com/recipe/lemony-linguine-with-scallops-shrimp-36953 (may not work)