Ingredients
1# sea scallops 1# 26/30 shrimp, peeled and de-veined
1 large yellow onion, sliced 1/3 cup oil cured olives, pitted
1 can artichoke hearts, quartered 1/3 cup pine nuts
1/4 cup capers 3 cloves garlic, minced 1 cup white wine
1/3 cup evoo S & P, to taste 1 cup spinach, chiffonaded
3/4 cup parm chz, large grate 1/2 cup cilantro, rough chop
1/3 cup SD tomatoes, minced 1 # pasta, your choice
Preparation
This sauté only takes about 10-12 minutes, so plan your pasta START time accordingly. In a large, heavy sauté pan, heat the evoo over med-high heat for 1-2 minutes. When adding ingredients, sauté/flip them as needed. Add the onions when the oil is hot and cook for 2 minutes. Add the SD tomatoes, pine nuts, garlic, scallops and shrimp and cook for 1 minute. Add the capers, artichoke hearts, olives, white wine and cilantro and cook for 4 minutes. Add S & P, spinach and cook for 1 minute. Remove from heat and serve over pasta, sprinkling parm chz on top. Do not overcook scallops and/or shrimp - adjust cooking times to barely cook the seafood on your own individual ranges and pans. Bay scallops may be substituted for the larger sea scallops, but add them about 3 minutes later than the shrimp.
