Heavenly Goddess Scallop Scampi

from the rocky mountian news

• Ready In: 10 mins
• Serves: 4

Ingredients

• 20  large shrimp (5-6 per person)
• 20  large sea scallops (5-6 per person)
• 1⁄2 cup olive oil
• 3  tablespoons butter
• 1  tablespoon garlic (assumed minced)
• 1⁄8 cup green onion (whites only)
• 3⁄4 cup  pinot grigio wine
• 1  tablespoon fresh lemon juice
• 1⁄2 cup  diced roma tomato, lightly salted
• 1⁄8 cup green onion (whites only)
• 1  cup artichoke heart
• 1⁄4 cup fresh basil
• 1  tablespoon  fresh parmigiano-reggiano cheese
• 1  tablespoon  fresh romano cheese
•  fresh steamed spinach
•  Italian parsley
• 8 -10  slices pancetta, fried crisp
•  angel hair pasta, for 4 cooked

Directions

1. season shrimp and scallops with seasalt, fresh black pepper, cayenne pepper, ground white pepper, ground oregano, garlic powder, onion powder, thyme leaves, ground thyme and paprika.
2. heat olive oil, butter, garlic and onion whites saute till tender.
3. add seasoned shrimp and scallops.
4. after about 2 minutes turn the shrimp and scallops.
5. add white wine, lemon juice, roma tomatoes, onion whites, artichoke hearts and cook for 2-2 1/2 minutes.
6. add basil parmigiano reggiano and romano cheese and stir.
7. line a serving bowl with fresh steamed spinach and pour the scampi mixture over the top.
8. top with italian parsley and additional cheese if desired.
9. crumble pancetta over the top.
10. serve alongside angel hair pasta drizzled with a small amount of olive oil.
11. can be served seperatly for serve yourself style.