Ingredients
1/4 cup plus 1 tablespoon olive oil, divided1 cup loosely packed fresh basil leaves1 cup loosely packed fresh oregano leaves2 tablespoons minced fresh parsley4 to 6 garlic cloves, divided12 ounces uncooked linguine2 green onions, chopped1 tablespoon butter1/2 pound uncooked medium shrimp, peeled and deveined1/4 cup white wine or chicken broth1 tablespoon lemon juice1/4 teaspoon cayenne pepper1/2 pound fresh sea scallops1/2 cup grated Parmesan cheese
Preparation
For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions.
Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.
