Ingredients:

  • 1 lb linguine pasta
  • 1 tbsp sea salt
  • 0.75 lb jumbo shrimp, peeled and deveined
  • 0.75 lb sea scallops, side muscle removed
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 0.5 cup dry white wine
  • 0.5 tsp red pepper flakes
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/4 cup pasta water and drain the rest.
  2. Pat scallops and shrimp extremely dry with paper towels. Season with salt and pepper.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear scallops for 2 minutes per side until golden-brown. Remove and set aside.
  4. Add remaining 1 tbsp oil to the skillet. Sauté shrimp for 1-2 minutes per side until opaque. Remove and set aside with scallops.
  5. Reduce heat to medium. Melt 2 tbsp butter. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  6. Pour in white wine and deglaze the pan. Simmer for 3-4 minutes until reduced by half.
  7. Whisk in remaining 2 tbsp butter, lemon juice, and lemon zest to emulsify.
  8. Return pasta, shrimp, and scallops to the skillet. Toss to coat, adding reserved pasta water if necessary. Garnish with parsley.