Seafood pasta from Cooking Up A Storm's Grant

Grant's Seafood Pasta

2 pound jumbo shrimp peeled and de-veined

2 pounds scallops

4 Roma tomatoes diced ¼"

½ large yellow onion diced ¼"

Olive Oil

Scampi Butter (see recipe below)

¼ cup Chardonnay

1 pounds linguini

Scampi butter:  Take 1 pound of butter and set out to reach room temperatures and soften, about 4 hours.  Place your butter in a mixing bowl and add 1 tablespoon of chopped garlic and 1/3 cup of chardonnay.  With a hand mixer whip until blended smooth.   Set aside for later use.

In a large skillet take ½ cup of Olive Oil and cook your onions and tomatoes over medium heat.  Once the onions are translucent, add your scallops.  Cook for an addition 5 minutes before adding your shrimp.  Once your shrimp has turned pink add the ¼ cup of chardonnay and turn heat to low.  Simmer for two minutes and then add your scampi butter.  Add the butter at ¼ cup at a time until the sauce reaches the consistency you like.

Serve the sauce over cooked linguini and enjoy.