1 lb. sea scallops
1/2 lb. med. shrimp
2 c. fresh pea pods
1/2 c. sliced green onions
3 cloves garlic, minced
3 tbsp. olive oil
3 tbsp. butter
2 tsp. fresh chopped parsley
1 tsp. dried crushed basil
1/4 tsp. crushed red pepper
1/4 c. oil packed sun dried tomatoes, drained and cut into strips (or 1 sm. tomato, seeded and chopped
10 oz. linguine, cooked and drained
3 tbsp. freshly grated Parmesan cheese

If using frozen ingredients have them all thawed. Cut scallops in half. Peel and devein shrimp. Cut pea pods in half. In a large skillet, cook onion and garlic in hot oil and butter over medium high heat for 30 seconds; add scallops and shrimp, parsley, basil, and red pepper. Cook and stir until scallops are opaque and shrimp turn pink. Add pea pods and tomatoes, cook and stir for 2 minutes more. In a large bowl toss the linguine and scallop mixture. Transfer to a platter and top with cheese.