1 lb. peeled, deveined, cooked shrimp, jumbo cocktail
1 1/2 lb. scallops
1 stick butter
2 lemons
1 tbsp. chopped fresh garlic
2 tbsp. chopped parsley
1 1/2 c. white wine
2 cans artichoke hearts, packed in water and drained
2 c. crumbled Bleu cheese
2 lb. cooked linguine

In a large fry pan saute scallops in butter until almost done, add juice of 2 lemons, white wine, garlic and parsley. Add cooked shrimp and coat with butter. Spread cooked linguini over bottom of large baking dish.

Spoon seafood on top of linguini and pour all pan drippings over entire dish. Cut artichoke hearts into quarters and sprinkle over seafood.

Sprinkle crumbled Bleu cheese over seafood and bake in 350 degree oven for 10 minutes to melt Bleu cheese. Garnish with parsley sprigs and serve.