Linguine with Shrimp and Scallops
From the kitchen of PSO cellist Elizabeth Loughran
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon saffron threads
- 1 lb. large shrimp cleaned
- 1/2 lb. bay scallops
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 2 garlic cloves
- 2 scallions, chopped
- 1 package of linguine, cooked
In medium skillet, combine broth, wine, and saffron. Simmer 10 minutes. Add shrimp and scallops. Poach 3-5 minutes.
In small saucepan, melt butter, add oil, garlic, and scallions. Stir 10 seconds. Combine with fish and serve over linguine. Add parmesan cheese.