Scallops And Shrimp With Linguini - cooking recipe

Ingredients

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

Preparation

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