Cook fettuccine pasta per package directions until al dente. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle 12 scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in zest of one lemon, 1/2 c. lemon juice, 3 tbsp olive oil, 1 1/2 c. pe
Preheat a medium cooking pan over medium-high heat. Peel and devein 1/2 lb shrimp. Mix shrimp with some Cajun seasoning to taste. Add some oil to the heated cooking pan and add shrimp. Sear shrimp on both sides until opaque. Take out shrimp and set aside. Add 1 sm onion to the pan and saute until transparent. Smash 3 cloves garlic and add it to the pan until fragrant and slightly browned. Add 2 1/4 c. chicken broth and bring to boil. Lower heat to low/medium-low and add 1/4 c
Beat 1 egg and gradually beat in ½ c all purpose flour. Slowly stir in ½ c milk, 1 c minced clams, ¼ tsp salt, 1/8 tsp pepper and 2 tbsp minced onion. If desired, stir in 2 tbsp minced green pepper. With hands shape mixture into 2 inch diameter patties. In a medium skillet heat ½ c vegetable oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown.
Place the 3 c. dry sherry, 3 cloves garlic crushed, 1 cube chicken bouillon, 6 tbsp butter, 1 tbsp Italian seasoning, and 3 slices fresh lemon into a large pot. Bring to a simmer over med heat. Add mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels