adapted from the Food Network

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1/2 pound linguini

8 sea scallops

8 shrimp, peeled and deveined

Salt and pepper

1 tablespoon butter

1 clove garlic, minced

Juice of 1 lemon

1 cup white wine

1/4 cup fresh basil

Red pepper flakes

Bring a large pot of salted water to a boil.  Add the linguini to the pot and cook according to the directions on the package.

Pat the scallops and shrimp dry.  Season with salt and pepper.  In a large skillet, over medium heat, melt the butter.  Add the shrimp and cook about 3 minutes on each side - until cooked through.  Remove the shrimp from the pan and set aside.  Add the scallops to the pan.  Add the garlic.  Cook the scallops on one side for 3 minutes.  Turn the scallops.  Add the lemon juice and white wine - scraping the brown bits from the bottom of the pan.  Cook the scallops for another 1 to 2 minutes until they are cooked through.  

Cook until the sauce is reduced by half - about 5 minutes.  Add the basil.  Add the shrimp back to the pan.  Sprinkle the entire dish with red pepper flakes.  Drain the pasta and add it to the pot.  If the sauce is dry, add a touch of the pasta water.

Sprinkle the final dish with parmesan cheese, salt and red pepper flakes.