Seared Shrimp and Scallop Pasta (Press Gang winner)

Seared Scallop and Shrimp Pasta with Goat Cheese (finished with harissa oil)

Serves 4

12 large scallops (soaked in cold water, and dried well on a paper towel)

12 large shrimp (peeled, deveined, and dried well on a paper towel)

1 lb dried pasta (fettuccini or linguine)

3 cloves garlic (grated on a micro plane)

¼ cup finely diced red onion

¼ cup finely diced carrot

¼ cup finely diced celery

1 medium zucchini (1/2 inch dice)

1 cup cherry tomatoes (halved)

2 fresh jalapenos, seeded and diced

¾ cup goat cheese

¼ c chicken stock

¼ c white wine;  ½ c white wine

½ cup fresh or frozen peas

Salt and pepper to taste

celery leaves to garnish

Parmesan cheese to garnish

Harissa or red pepper oil to taste

Bring a large skillet up to a med-high temperature and add 2 TBSP olive oil.  Add onion, carrot, celery and cook about 3 minutes, browning slightly.  Add the zucchini, tomatoes, jalapeno, and garlic and saute on medium high heat 2 minutes.  De—glaze with the wine and cook for about 3 minutes so the alcohol burns off.  Add the chicken stock, salt, pepper, and goat cheese.  Melt goat cheese and leave on warm burner.

Heat a frying pan to high heat and add 1 tbsp canola or high temp oil.  Score scallops in a grid on one side and season shrimp and scallops generously with salt and pepper.  Lay scallops scored side down, in a circle in the saute pan and leave on high heat for 2 minutes until seared well.  Turn and sear only 30 seconds and remove from pan.  Add another tbsp of canola and add shrimp and sear on a high heat for 2