Melissa'S Awesome Mussels And Scallops In Citrus Wine Broth - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.