Shrimp and Scallop Scampi with Linguine

Bring a large pot of salted water to a boil. Pat scallops dry and season with salt and pepper. In a skillet on medium heat, add olive oil and 2 Tbsp of butter. Sear the scallops on each side for 3-4 minutes or until the center is opaque. Remove and set aside. Add garlic to the same pan. Cook for 30 seconds until fragrant. Add in shrimp. Season with salt, pepper, and red pepper flakes. Add 2 tbsp of butter. Cook on each side for 2-3 minutes. Squeeze over fresh lemon juice. Once shrimp are curled, remove and set aside. Add 2 Tbsp butter and white wine to the pan. Simmer and reduce by half. Season with salt and red pepper flakes. Right before adding the cooked pasta, add half the parsley in and stir. Add pasta and pasta water. Toss until combined and glossy. Add in shrimp and scallops. Gently mix together. Add an extra knob of butter to finish along with the remaining parsley and fresh basil. (An extra squeeze of lemon can be added). Garnish with basil, olive oil, and a squeeze of lemon. Serve and enjoy!