Categories: dinner, not tried, seafood

Ingredients

• 1 lb medium shrimp, peeled
• 1/2 lb U-20 dry pack scallops
• 1/4 cup extra virgin olive oil
• 1 tbsp minced garlic
• 1 tsp black pepper
• 2 tbsp olive oil
• Tomatillo Cream Sauce
• 1 lb linguine, cooked al dente and drained
• Cilantro pesto
• toasted pine nutes
• diced red bell pepper
• grated queso fresco for garnish

Directions

1. About half an hour before serving: in a covered container or zipper top plastic bag, combine shrimp, scallops, olive oil, garlic and pepper. Marinate in the refrigerator for about 30 minutes to an hour.

2. Heat a large saute pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. When oil is hot, add the marinated shrimp and scallops. Saute until seared on the surface and just cooked through, 3 to 5 minutes. Transfer shrimp and scallops to a plate and keep warm.

3. Return pan to heat, add tomatillo cream sauce and bring to a boil. Add the cooked and drained linguine and toss to coat the pasta.

4. Portion the pasta into 4 shallow bowls, and top with the shrimp and scallops. Top each serving with a dollop of the cilantro pesto. Garnish with toasted pine nuts, diced red pepper and grated queso fresco. Serve immediately.

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