Orange Basil Scallop and Shrimp Pasta

Adapted from Better Homes and Gardens

You might not think orange juice and basil go well with seafood, but this dish will prove you wrong! We keep individual servings of frozen seafood (Ocean Eclipse purchased at our local grocery) in our freezer, which allow this meal to be quick and easy. A few ingredients combine for a deliciously citrus meal!

Ingredients:

• 4 oz. scallops
• 4 oz. shrimp
• 1 tbsp. olive oil
• 2/3 cup orange juice
• 2 tsp. mustard
• 1/4 tsp. dried basil
• 1 tbsp. butter
• salt and pepper to season
• 1 1/2 cup dry pasta

Directions:

Combine orange juice, mustard, and basil together in small bowl and set aside. Coat scallops and shrimp with olive oil and season with salt and pepper. Cook scallops and shrimp in a skillet over medium heat until they start to brown (approx. 6 min.). Remove from pan and set aside. In the same skillet, add the orange juice mixture and let it boil for about a minute. Then add butter to the mixture and let it cook for another minute.

Cook pasta according to package directions. We used mini pasta shells, also known as orecchiette (and that's /orɛkjɛteɪ/), but anything in your pantry will work just fine. Mix juice mixture with pasta and serve with scallops and shrimp on top. Steamed snow peas make a great side.

Yield: 2 servings