4 U-10 scallops

8 16/20 peeled shrimp

3 c linguine pasta

½ c. diced mushrooms

½ c sun dried tomatoes

1 clove sliced garlic

¼ c red wine

1 c whipping cream

Salt and pepper

Parmesan cheese for garnish

 

Boil the linguine in salted water.  Lightly toss boiled pasta in oil to prevent sticking. Season scallops and shrimp with salt and pepper. In a hot large sauté pan coat with canola oil, Place scallops in hot pan to crisp the edges. In two minutes place shrimp, mushrooms, garlic and sun dried tomatoes. Turn over scallops and shrimp. Deglaze the pan with red wine, add the cream. Let simmer for 2 minutes. Add pasta. Toss well to coat pasta. Transfer to large serving bowl, garnish with fresh grated parmesan cheese and chives.