INGREDIENTS
1 lb. linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops
Salt and pepper
3 1/2 TBSP unsalted butter
2 cloves garlic, minced
2 TBSP fresh lemon juice
1/2 cup dry white wine
1/4 cup torn fresh basil
2 TBSP chopped fresh parsley
DIRECTIONS
Cook the pasta in salted water according to directions on box.
Meanwhile, heat a large skillet over medium-high heat.
Pat the shrimp and scallops dry; season with salt and pepper.
Add 1 1/2 TBSP of butter to the pan and cook the shrimp until golden on one side, about 3 minutes.
Turn the shrimp and add half of the garlic; cook until garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes.
Transfer shrimp to a plate.
Add the scallops to the skillet and cook until golden on one side.
Turn the scallops, add the remaining garlic and cook another 1 to 2 minutes.
Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a spatula.
Cook until sauce is reduced by half.
Return shrimp to the pan, then add the basil and the remaining 2 TBSP. butter; season with salt and pepper.
Drain the pasta and transfer to a large serving bowl.
Toss with shrimp, scallops and sauce; garnish with parsley and lemon.
Serves 4.
