Name: Linguini with Scallops, Shrimp And Roasted Vegetables
Ingredients: 1/2 lb Fresh whole medium shrimp; (225 gm); 1/2 lb Shelled bay scallops; (225 gm); 1 1/4 ts Light olive oil with a dash of toasted; ; sesame oil; 1 Full garlic; roasted and mashed; 6 Roma tomatoes; 1 ts Fresh marjoram leaves; 1/4 ts Red chilli flakes; 1/2 ts Arrowroot mixed with a tsp water; (slurry); 1 tb Plus 1/2 tsp freshly squeezed lemon juice; 4 md Zucchini; cut in half; ; lengthwise and; ; crosswise; 8 oz Uncooked linguini; (225 gm); 3 md Red bell peppers; roasted and cut in; ; wide strips; 3/4 ts Dried dill weed; 1/4 c Balsamic vinegar; Coarsely ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Sami	Kerr	1	servings

INGREDIENTS

1/2	lb	Fresh whole medium shrimp; (225 gm)
1/2	lb	Shelled bay scallops; (225 gm)
1 1/4	ts	Light olive oil with a dash of toasted
		; sesame oil
1		Full garlic; roasted and mashed
6		Roma tomatoes
1	ts	Fresh marjoram leaves
1/4	ts	Red chilli flakes
1/2	ts	Arrowroot mixed with a tsp water; (slurry)
1	tb	Plus 1/2 tsp freshly squeezed lemon juice
4	md	Zucchini; cut in half
		; lengthwise and
		; crosswise
8	oz	Uncooked linguini; (225 gm)
3	md	Red bell peppers; roasted and cut in
		; wide strips
3/4	ts	Dried dill weed
1/4	c	Balsamic vinegar
		Coarsely ground black pepper

INSTRUCTIONS

Peel, clean and remove the tails from the shrimp. Remove the muscle from
the scallops (if taken whole from the shell) and pat the scallops dry with
a paper towel.
Pour 1/2 tsp of the oil into a small skillet and fry the garlic for 1
minute. Place the tomatoes in a plastic bag and press gently until
squished. Add the tomatoes, marjoram and red chilli flakes to the garlic
and cook, covered, for 8 minutes. Remove from the heat and mash through a
sieve - a nice, spicy marinara sauce.
Transfer to a saucepan, bring to a boil, remove from the heat, stir in the
arrowroot slurry, return to the heat, and bring to a boil to thicken and
clear, about 30 seconds. Stir in 1 tbsp of the lemon juice and keep the
sauce warm.
Cook the linguine according to package directions just before you go to the
next step. Drain and keep warm.
Pour 1/2 tsp of the oil into a large skillet and get it smoking hot. Add
the shrimp, toss until an even pink throughout, then transfer to a plate.
Pour 1/4 tsp of the oil into the same skillet on high heat and fry the
scallops for 1 minute. Add the cooked shrimp, 1/2 tsp of the dill weed, the
remaining 1/2 tsp of lemon juice and the roasted pepper strips. Toss well.
To serve, make a small linguine nest in the middle of each serving plate.
Arrange the scallops and shrimp inside and the vegetables around the
outside. Spoon an even amount of sauce over each serving and sprinkle with
the remaining 1/4 tsp of dill weed, the balsamic vinegar and freshly ground
pepper.
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