SHRIMP AND SCALLOPS ATHENA
1 lb. peeled, deveined, cooked shrimp
1 lb. scallops
(if you chose you can do two pounds of either one)
1 stick butter
2 Nice big lemons-juiced
Zest one of the lemons-it is easiest to zest before you juice.
1 tbsp. chopped fresh garlic
2 bunch of fresh. chopped Italian parsley
2 tsp dry oregano (if you have fresh double the amount)
1 Cups white wine
2 cans artichoke hearts, packed in water and drained
2 Cups crumbled Bleu cheese
1 lb. cooked fettuccine al dente
2 Cups finely chopped pistachio nuts
In a large fry pan saute scallops in butter until almost done, add juice of 2 lemons, white wine, garlic, oregano and parsley. Add cooked shrimp and coat with butter. Spread cooked al dente noodles over bottom of large baking dish.
Spoon seafood on top of fettuccine and pour all pan drippings over entire dish. Cut artichoke hearts into chunks and sprinkle over seafood.
Sprinkle crumbled Bleu cheese over the top and bake in 350 degree oven for 10 +/- minutes to melt Bleu cheese. Garnish with more parsley, nuts and serve.