Italian-Style Seafood Stew

Ingredients

• 1-1/2 Tbsp. Bertolli® Classico™ Olive Oil
• 1/2 cup chopped onion
• 1 lb. sea scallops
• 1 lb. uncooked large shrimp, peeled and deveined
• 1/4 cup dry white wine or chicken broth
• 1 jar Bertolli ® Roasted Red Pepper with Italian Herbs Sauce
• 1 lb. mussels, well scrubbed and beards removed
• 1/4 tsp. crushed red pepper flakes (optional)
• 2 Tbsp. finely chopped fresh basil leaves or 1/2 tsp. dried basil leaves, crushed
• 1 lb. linguine, cooked and drained

Directions

1. In 12-inch skillet, heat Olive Oil over medium-high heat and cook onion 4 minutes or until softened. Add scallops and shrimp and cook, turning once, 3 minutes or until shrimp almost turn pink and scallops are almost opaque. Stir in wine and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low; stir in mussels and red pepper flakes. Simmer covered 5 minutes or until mussel shells open. (Discard any unopened shells.) Serve over hot linguine.