Ingredients
8 uncooked shrimp (16-20 per pound), peeled and deveined6 sea scallops (about 12 ounces)1/2 teaspoon seafood seasoning3 tablespoons unsalted butter, divided 1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved1/2 cup frozen peas, thawed1/4 cup finely chopped shallots1/3 cup white wine or chicken broth4 ounces uncooked angel hair pasta1/4 cup plus 1 tablespoon chopped fresh parsley, divided 2 large garlic cloves, minced1/4 to 1/2 teaspoon crushed red pepper flakes1/4 teaspoon salt2 tablespoons grapeseed oil
Preparation
Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.
Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten.
In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley.
