Sunday dinner

Tonight's dinner was easy to put together.
Large scallops
Shrimp
Thin spaghetti
Parmesan cheese
Basil, thyme, parsley
Juice of half lemon
Cook pasta as directed on package.
Heat a couple tablespoons of butter and olive oil in a skillet.
Coat scallops in pan searing flour.
Add seafood to skillet, cover with lid, cook until shrimps turn turn pink and scallops are browned on both sides.
Place seafood on a plate of pasta, drizzle with pan drippings, sprinkle with parmesan and spices.
Squeeze juice from lemon on top.

I make a few variations of this dish. Sometimes I use lime juice. I've made it with angel hair pasta too. When in season, Jersey tomatoes on top make a nice addition of veggies or occasionally I saute asparagus, zucchini, onions, etc. You can use wine in the saute too, or in place of butter. Any veggie would be fine. Tonight we had lima beans with browned butter. I happened to have fresh thyme and parsley but only dried basil. Anything works. Also, I've used other assorted cheeses to grate on top. I saute the shrimp in one skillet and the scallops in another. The flour makes the scallop pan drippings much thicker.