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  • Shrimp and Scallops with Egg Linguine

    1 posts, 1 voices, 747 views, started Feb 10, 2010

    Posted on Wednesday, February 10, 2010 by Marya1961




    • Turquoise
      Offline

      I seem to make this on wintry evenings..

      1/2 lb. shelled and de-veined large shrimp
      1/2 lb. rinsed sea scallops
      2-3 cloves fresh garlic (minced)
      2 tablespoons olive oil
      1 teaspoon unsalted butter

      Cook linguine according to directions.

      Start with heating a large skillet, add the oil on a medium-low heat, add garlic and start to saute, add butter.
      Add scallops and saute for 2 minutes, add shrimp and saute with scallops until they turn pink..I usually saute mine until the scallops look a little seared.

      At the end I add the cooked linguine to the scallop/mixture and toss lightly. I serve it with steamed greens and crusty bread.






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