Shrimp & Scallop Scampi With Linguine

CIndytc's Note:

This is a recipe from The Quarterdeck in Cape Cod MA....I got it from Food Network Magazine and putting here for safe keeping

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 4.0

• 1 lb linguine
• 12 jumbo shrimp , peeled and deveined
• 12 large sea scallops , tough foot muscles removed
• fresh ground pepper
• kosher salt
• 3 ½ tablespoons unsalted butter
• 2 garlic cloves , minced
• 2 tablespoons fresh lemon juice , plus lemon wedges for garnish
• ½ cup dry white wine
• ¼ cup torn fresh basil
• 2 tablespoons chopped fresh parsley

Directions:

1. 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
2. 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant, but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining garlic and cook 1 to 2 more minutes. 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 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 T. of butter; season with salt and pepper to taste.
4. 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.