Awesome Meatless Recipe - Seafood Edition

In my house we've all been trying to eat healthier which includes a few meatless days so I tried a new seafood recipe that turned out to be spectacular so you know I had to share. It's been a minute since I've featured a great recipe and this one is definitely 5 star restaurant quality. Everyone loved it so much that they asked me to repeat the dish the next day.

I used both shrimp and scallops for this recipe but if you want you can narrow your selection to just one. I also used only wild caught seafood because it's better quality. Funny story... if you're familiar with the blog then you know I have teenagers. Well my daughter was at a grocery store with a male friend shopping for college meal prep and they were in the seafood department when my daughter mentioned that she doesn't eat farm raised fish and he asked if she were allergic and she said no. She told him farm raised was filthy and then stated the various reasons such as how they're fed and kept and he told her she was "extra bourgeois". I found that funny but crazy at the same time that so many people don't really care about the source of their food. You are what you eat and we constantly see all the mistreatment of animals that are raised to feed us as well as the pesticides and extra chemicals they add to everything! Some just choose to ignore it.  
Anyway... let's get back to the recipe. Many local seafood dept. sell frozen bagged wild caught seafood and it's best if you purchase them while on they're on sale. The jumbo scallops I got were on sale as well as the jumbo shrimp. When they're on sale I usually pick up 2 bags. It's frozen and I know I'll use them within a month or two so it works out for me. 

Recipe on the next page... 

Recipe
1 bag of wild caught shrimp
1 bag of wild caught scallops
Fresh spinach (I used baby spinach leaves)
1 jar of clam juice
Bunch of fresh parsley
1 half of fresh lemon juice (squeezed to remove seeds)
4 cloves of fresh garlic minced
Garlic powder- 1 tablespoon
Onion powder - 1 tablespoon
Pepper - 1 teaspoon
Old bay seasoning - 1 tablespoon 
Extra virgin olive oil - 1/4 cup 
2 tablespoon of butter
Optional: Sun dried tomatoes

1. Heat water to rapid boil add 2 teaspoons of salt and linguine boiling for 8 minutes.  

2.  Heat butter and EVOO (extra virgin olive oil) to frying pan with garlic and saute for 3 minutes. Add scallops and shrimp to oil and cook until all are done well (about 10 minutes).  Add parsley, spinach and sun dried tomatoes (if adding) cooking for another 5 minutes. At this time I add a little bit more olive oil about another 1/4 cups worth and then add your seasoning (garlic powder, pepper, onion powder and old bay seasoning). 

3. Once your spinach and tomatoes are cooked well in the oil you can add your lemon juice making sure that you don't let any seeds drop into your oil (use strainer) and then add your clam juice. I cooked enough for 5 people so I added the entire jar of clam juice to my recipe. I let it simmer on low heat for another 5 minutes while draining my linguine noodles and then once my noodles are completely drained of all excess water I add the noodles to my sauce pan. 

4. Remove from heat and serve.