• 8 oz. dry linguine

  • 2-3 oz. olive oil

  • 1 small red onion, diced

  • 4 oz. bay scallops

  • 4 oz. rock shrimp or 31/40 shrimp, peeled, deveined and diced

  • salt and freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 3 medium tomatoes, seeded and diced

  • 1-2 tablespoons balsamic vinegar

  • juice of 1 lemon

  • 2 tablespoons fresh basil, julienned

  • optional, 4 tablespoons grated fresh Parmesan

Bring a large pot three-fourths full of salted water to a boil over a high heat. Add the pasta, stir well, and cook until al dente, 10-12 minutes or according to package directions.

Heat a large sauté pan. When the pan is hot, add 2 tablespoons olive oil. Add the red onion and cook until it begins to soften, approximately 1 minute. Add the scallops and shrimp and season to taste with salt and pepper. Cook 1-2 minutes, tossing to give a light brown color to the seafood. Add the garlic and tomatoes and continue to sauté for another minute until the tomatoes begin to soften. Add the vinegar, lemon juice, and basil, seasoning with salt and pepper. Adjust consistency with the olive oil and set aside.

Drain the pasta in a colander and transfer to individual serving bowls. Top each portion with an equal amount of the seafood mixture and, if desired, garnish with Parmesan cheese. Serves 4 immediately.

Alternate Option

This recipe makes a terrific appetizer as well. Forget the pasta, dice the scallops and serve on toasted baguette rounds or slices. Serves 6-8

Spoonfuls BlogJose Mascaro