2 lb. Bay Scallops, with juice
1 cup light cream
1 lb. frsh water shrimp (21-25)
2 cups fresh pea pods
1/2 cup sliced spring onions
6 cloves minced garlic
5 tablespoon extra Virgin olive oil
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil
1/4 teaspoon dried red pepper flakes
1/4 cup oil-packed sun dried tomatoes
1 small plum tomato, chopped
10 ounce linguine, cooked and drained
1/4 cup Parmesan cheese
Cut scallops in 1/2 and clean shrimp; set aside. Cut pea pods in 1/2; set aside. Cook onion and garlic in oil at med-high for 30 seconds. Add 1/2 of the scallops, shrimp, and all spices. Cook 3 minutes, stir and remove. Repeat with remaining scallops and shrimp. Return to skillet and add pea pods and tomatoes. Stir 2 minutes. Add cream, heat till warm, add parmesan cheese. Toss scallop mixture with linguine.
Try serving it with a nice loaf of fresh garlic bread, and a bottle of Merlot wine. As a side you might try some marinated grill portabella mushrooms.