400gscallopslarge size, patted dry (I used U15 count scallops)
300gshrimplarge size, de-shelled and deveined
4 tablespoon grape seed oildivided (or another mild tasting oil for pan frying the seafood)
salt and pepper
1 tablespoon butter
2 tablespoons flour
2 cups milk
1/3 cup Parmesan cheesegrated
3 tablespoons herbschopped (1 tablespoon each basil, thyme rosemary)
Bring a large pot of water to a boil and add the linguini. Cook according to package directions. Drain.
While the pasta is boiling, prepare the scallops by seasoning with salt and pepper on both sides. You may need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
Add the shrimp to the pan and cook the shrimp for a few minutes on each side until cooked through. Remove and set aside with the scallops.
Discard oil and clean pan. Add 2 fresh tablespoons of oil and heat. Add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes. Season with salt and pepper to taste.
Combine the scallops, shrimp, pasta and sauce together. Sprinkle with fresh herbs.