3/4 c. (1 1/2 sticks) butter (clarified)
8 lg. cloves garlic, minced
1/2 lb. lg. shrimp, shelled & deveined
4 med. tomatoes, about 1 1/4 lbs. diced
2 tbsp. chopped fresh basil
Salt & pepper to taste
1 c. dry white wine
1 1/4 lbs. bay scallops
1 lb. linguini, cooked
Fresh basil leaves for garnish

In 12" skillet, warm clarified butter over medium heat. Add garlic; cook 1 minute until tender but not brown. Stir in shrimp, tomatoes, basil, salt and pepper; cook 2 minutes. Add wine and heat to boiling. Add scallops, cook and stir about 2 minutes or until firm.

Spoon mixture over hot linguini. Garnish with basil leaves. 4 servings.