INGREDIENTS

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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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