Taste of Home's recipe for seafood medley with linguine is an easy way to make seafood medley. It uses pantry staples like canned tomatoes and dried spices and takes less than 45 minutes to prepare.
Chop 1 large onion and mince 3 cloves of garlic. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet, and then saute the chopped onion in the butter and oil until tender. Add the minced garlic and cook for 1 minute before adding 1 cup of white wine. Substitute 1 cup of chicken broth for the white wine if wine is not available or desired.
Bring the wine mixture to a boil and cook until the liquid is reduced by half. Add one 28 ounce can of diced fire-roasted tomatoes and 1 teaspoon of sugar, along with 1 teaspoon of dried rosemary, 1/3 teaspoon of dried oregano, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the mixture to a boil again, and reduce the heat. Simmer uncovered for 15 minutes.
While the tomato mixture simmers, prepare one 16 ounce package of linguine according to the package directions. After the tomato mixture has simmered for 15 minutes, add 1 pound of sea scallops and 9 ounces of peeled deveined shrimp. Cook for 4 to 5 minutes, until the shrimp are pink and the scallops are opaque. Stir in 2 tablespoons of minced fresh parsley.
Serve the finished seafood medley with the prepared linguine, and garnish with Parmesan cheese if desired. This recipe makes 8 servings.