2. Place scallops in shallow baking pan with crab. I use crab from the refrigerated section of the grocery store instead of canned crab. The claw meat is most economical, but I splurged and used lump crab for this. Pour ½ cup wine over the seafood, and sprinkle liberally with cheese. Randomly place small pieces of butter.
3. Place on top rack of oven, about 6” from heat element, and cook on broil for a few minutes until cheese lightly browns.
4. Pour Alfredo sauce in your skillet, and heat on medium low heat. I like Bertolli, which is very thick. Use ¼ cup of wine to rinse the jar.
6. Serve over linguini. Top with grated cheese.
Here's my less expensive version.