MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Scallop Pasta
 Categories: Seafood, Mushrooms, Herbs, Chilies, Pasta
      Yield: 2 servings
 
      8    Uncooked (U-20) shrimp;
           - peeled, deveined
      6    Sea scallops
    1/2 ts Seafood seasoning
      3 tb Unsalted butter; divided
  1 1/2 c  Small fresh mushrooms;
           - halved
    1/2 c  Peas; thawed
    1/4 c  Shallots; fine chopped
    1/3 c  White wine or chicken broth
      4 oz Uncooked angel hair pasta
    1/4 c  Fresh parsley; +1 tb,
           - divided
      2 cl Garlic; minced
    1/2 ts Crushed red pepper flakes
    1/4 ts Salt
      2 tb Grapeseed oil
 
  Pat shrimp and scallops dry; sprinkle with seafood seasoning.
  
  In a small skillet, melt 1 tb butter over medium heat. Cook and
  stir mushrooms about 3 minutes. Add peas; cook until vegetables are
  tender, about 3-4 minutes. Remove. Add shallots and 1 tb butter;
  cook and stir until starting to soften, 1-2 minutes. Stir in wine;
  reduce heat to medium-low and simmer, uncovered, until ready to
  serve.
  
  Meanwhile, in a large saucepan, cook pasta according to package
  directions; drain, reserving 1/2 cup pasta water. Return pasta to
  pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes,
  salt, mushroom mixture, and remaining butter, adding enough
  reserved pasta water to moisten.
  
  In a large skillet, heat oil over medium-high heat. Add scallops
  and shrimp; sear until scallops are golden brown and firm and
  shrimp turn pink, about 2-3 minutes on each side. Combine with
  pasta and sauce; sprinkle with remaining parsley.
  
  Recipe by George Levinthal, Goleta, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM