4 large sea scallops
2lbs (20 count) live fresh mussels
6 cloves garlic, loosely chopped
handful fresh chives, minced, few sprigs reserved for garnish
1/2 red onion, chopped
1/2 stick butter
1 cup Chardonnay
1 cup fat free chicken broth
1/2 lb. linguini
1 tsp olive oil
4 tbsp pesto sauce
1/3 cup grated Romano cheese
salt & pepper to taste

For Linguini:
In a large pot 2/3 filled with water over high heat, bring to boil. Add 1 tsp olive oil and linguini. Cook for about 8 minutes, or until pasta is no longer opaque. Strain water and place back into pot, add pesto and thoroughly mix. Cover and set aside.

For Mussels:
In large saute pan over high heat, saute garlic, onion, chives in 1/4 stick of butter for a few minutes. Add in chardonnay and chicken broth, bring to a boil. Add mussels and cover. Turn heat down to medium and cook until mussels open up, keep folding mussels into broth until completely saturated. Cover and turn off heat.

For Scallops:
Lightly salt and pepper scallops. In medium saute pan over medium migh heat, add 1/4 stick of butter and melt until bubbling. Add scallops and sear both sides for a bout a minute until lightly golden, turn and sear other side. Saute until opaque, no longer pink. Turn off heat, cover and set aside.

Presentation:
Lay nest of pesto linguini in middle of large pasta bowl, sprinkle grated romano cheese over pasta, lay scallops on bed of linguini, arrange mussels around bed of pasta, spoon broth over whole plate and garnish with chive sprigs.

photo by d. scott gregory Scallops & Mussels Linguini 1 click on photo to enlarge

photo by d. scott gregory Scallops & Mussels Linguini 2 click on photo to enlarge

photo by d. scott gregory Scallops & Mussels Linguini 3 click on photo to enlarge