pan seared scallop and crab linguine with lemon, capers, shallots, and white wine sauce

yields 2.5 servings

8 oz scallops
.10 oz crab
8 oz linguine pasta
1 oz peas
1 oz capers
8 oz asparagus, trimmed, peeled, and biased cut
basil parmesan olive oil
red chili flakes
compound butter (parsley + sage)
lemon juice
chardonnay
s&p

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