4 U-10 scallops
8 16/20 peeled shrimp
3 c linguine pasta
½ cup diced mushrooms
½ cup sun dried tomatoes
1 clove sliced garlic
¼ cup red wine
1 cup whipping cream
Salt and pepper
Parmesan cheese for garnish

1. Boil the linguine in salted water.
2. Lightly toss boiled pasta in oil to prevent sticking.
3. Season scallops and shrimp with salt and pepper.
4. In a hot large sauté pan coat with canola oil, Place scallops in hot pan to crisp the edges.
5. In two minutes place shrimp, mushrooms, garlic and sun dried tomatoes. Turn over scallops and shrimp.
6. Deglaze the pan with red wine, add the cream.
7. Let simmer for 2 minutes.
8. Add pasta. Toss well to coat pasta.
9. Transfer to large serving bowl, garnish with fresh grated parmesan cheese and chives.