Scallops and Shrimp with Linguine

This is a good seafood and pasta dish.
Peel and devein the shrimp cover tightly
and refrigerate up to 4 hours before using.

Ingredients:
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 margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese

Directions:
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 margarine 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.