Ingredients

1/2 oz. shallots, minced

1/4 oz. garlic, minced

1 oz. marinated sun-dried tomatoes, sliced thin

1 oz. butter

4 oz. large shrimp, peeled and deveined

4 oz. sea scallops

Salt and ground black pepper

1/4 c. flour

2 oz. dry white wine

2 Tbsp. lemon juice

4 oz. fish stock or clam juice

Dash of red pepper sauce

2 oz. tomato, peeled and diced

1-1/2 oz. chopped fresh basil

1-1/2 oz. fresh spinach leaves, chopped

6 oz. cooked linguini

4 steamed mussels

How to

Saute shallops, garlic and sun-dried tomatoes in butter.

Season the shrimp and scallops with salt and pepper and dredge in flour. Saute until the seafood is partially cooked.

Add the wine and lemon juice and reduce by 1/3. Add the fish stock, red pepper sauce and salt and pepper to taste and simmer to blend flavors. Add the tomato, basil and spinach and simmer to wilt the greens. Add the linguini and toss to combine and cook until heated through.

Transfer to a serving plate and garnish with the mussels and basil leaves.

Makes on large serving or two small servings.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.