2 lb. fresh, peeled and deveined, cooked shrimp
1 1/2 lb. sm. bay scallops
2 lb. linguini pasta, cooked and drained
1/2 cup (1 stick) butter
1 med. onion, chopped
1 tbsp. minced garlic
1 tsp. chopped parsley
1 tsp. crushed red pepper (more or less to taste)
Grated Parmesan or Romano cheese

Cook and drain linguini. Keep warm. Melt butter in large no-stick fry or saucepan. Add onion, saute for about 3 minutes. Add garlic, parsley and crushed red pepper, stir and add scallops, stirring constantly for 3 minutes until scallops are done (will turn from opaque to white).

Submitted by: kitchenpanhands