Ingredients
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1 lb sea scallops (cut in 1/2 or 1/4 if large)
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1 lb peeled and cleaned large shrimp
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3 teaspoons olive oil
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1 large onion, thinly sliced and separated into rings
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1/2 cup ripe olives, chopped
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1 tablespoon dried basil
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1/2 teaspoon dried thyme
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1/8 teaspoon salt, to taste
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4 -6 servings cooked linguine
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1 garlic clove, minced
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1/8 teaspoon fresh ground pepper
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1 cup plum tomato, diced
Instructions
- 1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add shrimp and cook until just pink in color, remove from skillet, add to scallops, keep warm.
- 2. Add 1 tablespoon olive oil to skillet, add onion rings and garlic to skillet, and saute for 2-3 minutes, until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender.
- Return scallops and shrimp to skillet and toss gently until blended.
- 3. Spoon sauce over linguini. Serve it immediately.