Sharing a bowl of pasta, one of my favorite comfort foods,  is always a treat. For this dish, I seared scallops and large shrimp, and finished them off in a butter wine reduction sauce. I tossed the cooked pasta in garlic and red-pepper infused olive oil, and complimented the meal with sauteed broccolini. If you prefer a heartier flavor, you could add a 1/4 cup of diced pancetta.

Linguini with scallops, shrimps and broccolini
serves 4

For the Pasta:

• 1/4 cup olive oil
• 4 garlic cloves, crushed
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1 lb spaghetti or linguine
• 1/2 cup of fresh basil leaves, chopped
• 3 scallions, cut in thin rounds (or you can use chives)

For the Shrimp

• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb medium or large shrimp, peeled, deveined, tails intact
• 1/8 cup of dry white wine

For the Scallops

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 lb large scallops
• 1/8 cup of dry white wine

For the Broccolini

• 2 Tbsp olive oil
• Juice of 1 medium lemon
• pinch of sea salt

INSTRUCTIONS
Step 1

1. Pour 1/4 cup of olive oil in a large skillet. Add crushed garlic, red pepper flakes and salt. Set aside to let the oil soak up the flavors while you prepare the rest of the recipe.
2. Peel and devein the shrimp, set aside
3. Chop the fresh basil set aside
4. Bring a pot of salted water to a boil for the pasta. Cook as per the directions on the box. When the pasta is done. Drain and set aside

Step 2

1. While the pasta is cooking, let's prepare the shrimps and scallops
2. Place the butter and olive oil in a skillet over medium-high heat.
3. When hot, add the scallops and sear until golden brown on one side (4-5 minutes)
4. Gently flip each scallop over to cook the other side
5. Deglaze the pan by adding white wine right after flipping, turn down heat to medium and cook for about 3 minutes.
6. Remove from heat and pour sauce and scallops into a bowl.
7. Cover to keep warm.
8. Next take the same skillet and add butter and olive oil, cooking over medium-high heat. When the pan is hot, add the shrimp
9. Cook until one side is cooked (about 3 minutes)
10. Flip each shrimp over to cook other side, add white wine to deglaze the pan
11. Cook for about 2 more minutes until the shrimp is done
12. Remove from heat and pour sauce and shrimp into the same bowl as the scallops. 
13. Cover to keep warm.
    

Step 3

1. Trim the ends of the broccolini (1/4 ")
2. In a skillet over medium-high heat add the olive oil
3. When hot, add the broccolini, cook for 5 minutes, shaking the pan from time to time
4. Turn the vegetables over and add the juice of 1/2 lemon and a pinch of sea salt
5. Cook for 2 minutes and place the broccolini in a bowl
6. Pour the remaing 1/2 lemon over the dish.
7. Cover and Set aside

Step 4

1. Place the large skillet that has the olive oil, garlic and red pepper in it and place on the stove over medium heat. Saute for 2-3 minutes to get the olive oil nice and hot, stirring so the garlic does not brown. When hot, add the pasta and chopped basil and mix to evenly coat.
2. Next drain the wine sauce from the shrimp/scallop bowl and pour the sauce over the pasta, mixing thoroughly.
3. Add salt and pepper to taste
4. Remove from heat.

Plating the Dish

1. With a large fork, take a portion of linguini and place it in the center of the dish. Swirl the pasta in a circular motion pulling upward as you twirl the fork to add height to the dish by creating a cone shape
2. Place 4-5 strands of broccolini around the base of the pasta on one side
3. Next add the shrimp and scallops to the dish.
4. Top with a pinch of red pepper flakes, scallions, and serve immediately

I paired this dish with a bottle of 2007 Provenance Vineyards Rutherford Sauvignon Blanc

Bright and lively, the 2007 Provenance Vineyards Rutherford Sauvignon Blanc shows a mélange of lemon, peach, tropical fruit and grapefruit notes. Elusive hints of mineral and wildflower--enticing signatures of the Sauvignon Blanc grape--mingle with the fruity aromas and flavors. The creamy texture and lemony custard finish come from hand stirring during sur lie (on the yeast) aging.