Scallops and Shrimp with Linguine

1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)

1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and butter over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Make ahead tip: Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.

Soy-Lime Scallops with Leeks

1/4 cup soy sauce
1/4 cup rice vinegar
1 pound fresh or frozen sea scallops
1 small leek or 4 baby leeks
8 medium green or red scallions or green onions
1 medium lime, halved
Black sesame seeds (optional)

1. For marinade, in a small bowl combine soy sauce and rice vinegar; set aside.

2. Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. Trim root end and green tops of leek. Rinse leek thoroughly to remove any grit. Cut the one small leek lengthwise into quarters; insert a wooden pick crosswise through each leek quarter to hold layers together when grilling. Or, trim the baby leeks.

3. Place leeks, scallops, and scallions in a plastic bag set in a shallow bowl. Add marinade. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.

4. Remove scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, place leeks, scallops, scallions, and lime halves (cut side down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove any scallions from grill rack before they overbrown. (For a gas grill, preheat grill. Reduce heat to medium. Place leeks, scallions, and scallops on grill rack over heat. Grill as above.)

5. To serve, transfer leeks and scallions to serving plates. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops. Sprinkle with black sesame seeds, if desired. Makes 4 servings.