Linguine with Shrimp and Scallops

From the kitchen of PSO cellist Elizabeth Loughran

Ingredients

• 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.

Serves 4.