4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
8 ounces sea scallops
8 ounces uncooked medium shrimp, peeled and deveined
1 cup chopped red onion
2 medium red and/or yellow bell peppers, chopped
3 cloves garlic, finely chopped
1/2 cup frozen green peas
1/2 cup dry white wine or chicken broth
1 bottle (8 oz.) clam broth
8 ounces linguine or spaghetti, cooked and drained
Directions
Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.
Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.
Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.
