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1
Place a large pot of water over high heat and bring up to a boil for the pasta.
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2
Once at a boil add some salt and cook pasta to package directions.
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3
Hold off on starting the scallops until you drop your pasta.
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4
Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
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5
Preheat a large skillet over medium high heat.
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6
Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter.
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7
When butter melts into oil, add scallops.
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8
Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
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9
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper.
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10
Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly.
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11
Add wine to the pan and free up any pan drippings.
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12
Reduce wine 1 minute, then add seafood stock.
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13
Continue to cook for about 1 minute.
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14
Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted.
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15
Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
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16
Divide the pasta between 2 serving plates and top with reserved scallops.
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17
For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper.
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18
Toss to coat and serve.
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19
And for dessert, rinse strawberries and arrange on a plate.
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20
Serve with a glass of Champagne.
