1 lb. fresh or frozen sea scallops
1/2 lb. fresh or frozen med. shrimp in shells
2 c. fresh pea pods or 1 (16 oz.) pkg. frozen pea pods
1/2 c. sliced green onion
3 cloves garlic, minced
3 tbsp. olive oil or cooking oil
3 tbsp. butter
2 tsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. crushed red pepper
1/4 c. oil-pack sun-dried tomatoes, drained and cut into thin strips, or 1 sm. tomato, seeded and chopped
10 oz. linguine, cooked and drained
3 tbsp. freshly grated Parmesan or Romano cheese

Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside.

Thaw pea pods, if frozen. Cut in half; set aside. In skillet cook onion and garlic in hot oil and butter over medium-high heat for 30 seconds. Add half of the scallop and shrimp mixture, parsley, basil and red pepper. Cook and stir for 3-4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with slotted spoon; set aside. Repeat with remaining scallops and shrimp.

Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. Toss scallop mixture with linguine. Transfer to platter and sprinkle with cheese. Yield: 6 servings.