SHRIMP AND SCALLOPS SCAMPI

2 dozen large shrimp cleaned and deveined tails on
2 pounds Sea Scallops
3 cloves of garlic chopped
1 lemon
3 tablespoons EVOO
3 tablespoons unsalted butter
2 cups dry white wine
kosher salt/black pepper
1 pound Linguini cooked al dente


In a large saucepan add EVOO and sauté the garlic on low heat (don't let it get brown). Turn heat to medium and start cooking the scallops.  Gently sear scallops and put on a separate plate when finished. Start cooking the shrimp. It only takes 1-2 minutes per side and you will need to do it in batches.  Put cooked shrimp on separate dish. Once all of the shrimp has been cooked, add a 1/2 cup of the white wine to deglaze the pan along with 1/2 squeezed lemon.  once you have deglazed the pan add the rest of the white wine,  lemon, unsalted butter, salt and pepper and bring to simmer.  Put the shrimp and scallops back in the pan, cover and simmer on low for 5 minutes.

Pour over pasta and serve

ENJOY!