Melissa'S Awesome Mussels And Scallops In Citrus Wine Broth

• 1/2 (16 ounce) package squid ink linguine
• 2 cups white wine
• 1 leek, chopped
• 1/4 cup unsalted butter, softened
• 4 green onions, chopped
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 6 large fresh scallops, or more to taste
• 12 New Zealand green-lipped mussels, cleaned
• salt and freshly ground black pepper to taste
• 1/2 lemon, sliced, divided
• 1/4 cup heavy whipping cream
• 1/2 baguette, sliced and toasted

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
3. Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.
4. Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.

linguine, white wine, unsalted butter, green onions, shallot, garlic, fresh scallops, new, salt, lemon, heavy whipping cream, baguette

Taken from www.allrecipes.com/recipe/258282/melissas-awesome-mussels-and-scallops-in-citrus-wine-broth/ (may not work)