Scallops And Shrimp With Linguini

• 1 lb. sea scallops
• 1/2 lb. shrimp
• 2 c. fresh pea pods or 1 (16 oz.) pkg. frozen pea pods
• 1/2 c. sliced green onion
• 3 Tbsp. olive oil
• 3 cloves garlic, minced
• 3 Tbsp. margarine or butter
• 2 tsp. dried parsley flakes
• 1 tsp. dried basil, crushed
• 1/4 tsp. crushed red pepper
• 1/4 c. oil packed, sun-dried tomatoes or 1 small tomato, chopped
• 10 oz. linguine, cooked and drained
• 3 Tbsp. grated Parmesan cheese

1. Cut scallops in half and combine with shrimp.
2. Cut pea pods in half; thaw if frozen.
3. In skillet, cook onion and garlic in oil and margarine over medium-high heat for 30 seconds.
4. Add half of the scallops and shrimp mix, parsley, basil and red pepper.
5. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink.
6. Repeat with remaining shrimp and scallops. Return all mixture to skillet.
7. Add pea pods and tomatoes.
8. Cook and stir for 2 minutes more.
9. In large bowl, toss scallop mixture with linguine.
10. To serve, transfer to a platter and sprinkle with cheese, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=588507 (may not work)