This recipe is modified from one I got off the interweb from the Rachael Ray Food Network. This version is wheat- and corn-free. Although if you really want wheat, you can just use regular linguine noodles.
½ pound linguine noodles (brown rice spaghetti noodles work well)
1 pound scallops or 12 oz shrimp
Sea salt and black pepper
1 T extra-virgin olive oil
3 T butter, divided
2 cloves garlic, chopped
1 bunch green onions, chopped
1 t thyme
3/4 cup white cooking wine
3/4 cup clam juice or seafood stock
25 leaves fresh basil, shredded or torn
1-2 T parsley
1 T lemon juice
Boil pasta in large pot. If needed, thaw shrimp or scallops under cool running water for 3-4 minutes (but fresh is better!) Preheat a large skillet over medium-high heat. Add 1 T olive oil and 2 T of the butter.
For scallops: When butter is melted, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
For either: Add the garlic, green onion, thyme, salt and pepper to skillet. Reduce heat a little and saute 1-2 minutes, stirring constantly. Add wine to the pan. Reduce it by cooking (boil) for one minute. Add the clam juice, basil, parsley, lemon juice and the remaining 1 T butter. Stir until the butter has melted.
For shrimp: Add the shrimp now. If raw shrimp, cook in sauce until done. If pre-cooked shrimp, cook less time until warm.
Add the linguine and cook for about a minute to combine and let the pasta soak up the sauce. Divide the pasta between two serving plates and if using scallops, top with the reserved scallops. Serve with shredded Parmesan cheese, if desired.