Make me a Meal Monday

Shrimp and Scallop Scampi with Linguine

I was struggling with making my menu yesterday for the week, when I was flipping through my Food Network magazine and I came across this recipe. J and I both LOVE LOVE LOVE scallops and I thought it would be fun to try and make them at home for once

Here are the ingredients for the dish

Kosher Salt
1 lb of Linguine (we used fettuccine b/c J is weird about pasta noodles)
12 jumbo shrimp (i only got 10 because they were a managers special and they were pre cooked)
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons of unsalted butter
2 cloves of garlic, minced
2 tablespoons fresh lemon juice, plue lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Step 1: Bring large pot of salted water to boil
Add the linguine (fettuccine) and cook as label
directs
Step 2: Meanwhile, heat a large skillet over
medium-high heat. Pat the shrimp and scallops
dry. Then season with S&P. Add 1 1/2 tbsp
of butter to the pan and cook the shrimp until
golden on one side, about 3 minutes. Turn the
shrimp and add half of the garlic; cook until
garlic is fragrant but the shrimp are still
translucent, 1 to 2 more minutes. Transfer
shrimp to a plate

Step 3: Add the scallops to the skillet and cook
until golden on one side, about 3 minutes.

Turn scallops, add remaining garlic and cook 1
to 2 more minutes.

Add the lemon juice and wine and bring
to a boil, scraping up any browned bits with a
wooden spoon. Cook until the sauce is reduced
by half, about 3 minutes.

Return the shrimp (or begin the shrimp in our
case) then add the basil and the remaining 2
tablespoons of butter; season with salt and
pepper

Step 4: Drain the pasta and transfer to a large
serving bowl. Toss with shrimp, scallops and
sauce; garnish with parsley and lemon.
**Sidenote, J and I tried to make this dinner together and had a few steps out of order as you can tell by the pictures, although it was good, our scallops were a little chewy and burnt, because we cooked the garlic too soon and in too much butter before putting the scallops in the melted butter, someone not to mention any names - but the name starts with a J and ends with an ustin -did not follow the recipe, but went off of what he thought was right... uggh! but it will be better next time. I am just a complete and total control freak so when I didn't get a chance to make the whole dish i had a minor panic attack... so note to self - either relax in the galley kitchen (Which is not easy to do) or just realize that every meal is not going to go as planned (exhibit a) and roll with the punches and be thankful that my bf likes to cook and its not always a bad thing!**