Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.

Peel and devein the shrimp; cover tightly and refrigerate up to 4 hours before using.