Shrimp & Scallop Scampi With Linguine

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

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb linguine
• 12  jumbo shrimp, peeled and deveined
• 12  large sea scallops, tough foot muscles removed
•  fresh ground pepper
•  kosher salt
• 3 1⁄2 tablespoons unsalted butter
• 2  garlic cloves, minced
• 2  tablespoons fresh lemon juice, plus lemon wedges for garnish
• 1⁄2 cup dry white wine
• 1⁄4 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.