Shrimp and Scallops Marinara

• jumbo shrimp↗1 lb

  shelled and deveined

• bay scallop↗1 lb
• diced onion1 cup
• garlic↗1 head

  cloves peeled and sliced

• unsalted butter↗4 tablespoons

  divided

• grapeseed oil↗2 tablespoons
• san marzano peeled tomatoes in puree↗1 can

  (28 ounce)

• dried savory2 teaspoons
• dried parsley↗1 teaspoon
• freshly cracked black pepper1 teaspoon
• hot red pepper flakes↗1 teaspoon
• anchovy paste↗1 tablespoon
• chopped fresh basil1⁄2 cup

Step-by-step instructions

1. 1

   In a large, deep saute pan over medium heat, melt 2 tbsps of butter and add 2 tbsps of grapeseed oil. Sweat the onions for a minute, then add the garlic. Fry for just a minute or two, until the garlic just begins to turn golden.

2. 2

   Stir in the anchovy paste until it disappears into the onions and garlic.

3. 3

   Add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.

4. 4

   Add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.

5. 5

   Stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes.

6. 6

   Stir in the scallops. again, cover and simmer 2 minutes more. Then add the rest of the chopped basil and 2 tbsps butter. Stir until the butter is melted inches.

7. 7

   Serve over squid ink linguini, with a side salad and crusty semolina bread.