Ingredients:

  • 1 lb linguine or spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 0.5 lb sea scallops, adductor muscle removed
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 5 cloves fresh garlic, thinly sliced
  • 0.5 cup dry white wine
  • 0.25 cup heavy cream
  • 0.25 cup fresh parsley, finely chopped
  • 1 whole lemon, zested and juiced
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil and cook 1 lb linguine. Cook 2 minutes less than the package instructions. Note: The pasta will finish cooking in the sauce, absorbing the wine and cream.
  2. Pat 0.5 lb sea scallops and 1 lb shrimp completely dry. Season with half the salt and pepper. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium high heat until the butter stops foaming and begins to shimmer.
  3. Add scallops to the pan, leaving space between them. Sear for 2 minutes until a deep golden crust forms. Flip and cook for 1 more minute. Remove to a plate. Note: Don't move them once they hit the pan; let the crust build.
  4. Add the remaining oil to the pan. Add shrimp in a single layer. Cook for 2 minutes until they turn pink and opaque. Flip and cook for 30 seconds. Remove and place with the scallops.
  5. Lower the heat to medium. Add the remaining 2 tbsp butter and 5 sliced garlic cloves. Sauté for 1 minute until the garlic is fragrant and light golden. Add 0.5 tsp red pepper flakes.
  6. Pour in 0.5 cup dry white wine. Scrape the bottom of the pan with a wooden spoon until all the browned bits (fond) are dissolved. Simmer for 3 minutes until the liquid reduces by half.
  7. Whisk in 0.25 cup heavy cream and the lemon juice. Simmer for 1 minute until the sauce slightly thickens. Add 1/2 cup of reserved pasta water to the skillet.
  8. Toss the undercooked linguine into the sauce. Cook for 2 minutes until the sauce coats the pasta perfectly. If it looks dry, add another splash of pasta water.
  9. Fold the seared scallops and shrimp back into the pan along with 0.25 cup parsley and lemon zest. Toss gently until the seafood is warmed through.
  10. Taste and add the remaining salt and pepper if needed. Serve immediately in warmed bowls. Note: Warmed bowls keep the delicate seafood from cooling too quickly.