shrimp and scallop scampi with linguine

courtesy of: food network magazine
adapted from: the quarterdeck
submitted by: missi
serves: 4

- kosher salt
- 1 lb linguine
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops, tough foot muscles removed
- freshly ground pepper
- 3-1/2tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice, plus lemon wedges for garnish
- 1/2c dry white wine
- 1/4c torn fresh basil
- 2 tbsp chopped fresh parsley

1. bring a large pot of salted water to a boil. add the linguine and cook according to package directions.

2. heat a large skillet over med-high heat. pat the shrimp and scallops dry, then 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 min. turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1-2 min. transfer the shrimp to a plate.

3. add the scallops to the skillet and cook until golden on one side, about 3 min. turn the scallops, add the remaining garlic and cook 1-2 more min. add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. cook until the sauce is reduced by half, about 3 min. return the shrimp to the pan, then add the basil and the remainin 2 tbsp butter; season with salt and pepper.

4. drain the pasta and transfer to a large serving bowl. toss with the shrimp, scallops, and sauce; garnish with parsley and lemon.

image: food network magazine