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- 1 pound fresh or frozen sea scallops
- 1/2 pound fresh or frozen medium shrimp in shells
- 2 cups fresh pea pods or 1 6-ounce package frozen pea pods
- 1/2 cup sliced green onion
- 3 cloves garlic, minced
- 3 tablespoons olive oil or cooking oil
- 3 tablespoons margarine or butter
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
- 10 ounces linguine, cooked and drained
- 3 tablespoons freshly grated Parmesan or Romano cheese (optional)
1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.
- Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.
- Servings Per Recipe 6,
- cal. (kcal) 424,
- Fat, total (g) 16,
- chol. (mg) 72,
- carb. (g) 46,
- fiber (g) 4,
- pro. (g) 26,
- sodium (mg) 244,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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