Scallop & Shrimp Pasta

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   Directions:

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   1. Cook pasta according to package directions; drain, return to pot with enough Olive Oil to prevent sticking-tablespoon or two.

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   2. Heat combination of Olive Oil and Peanut Oil ( approx. 1/3 cup total) in large skillet. (big enough to dump the pasta into to it with the cooked scallops & shrimp later)

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   3. Brown the scallops on each side-Do not overcook---toss in with the cooked pasta or set aside in a dish.

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   4. After removing the scallops from the skillet, cook shrimp for about a minute on each side-do not overcook! Put them in with the pasta and scallops.

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   5. Add chopped garlic to skillet until just tender.

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   6. Add the wine, (be careful of the steam) and scrape up all the good brown caramelized stuff from the scallops.

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   7. Add the peeled, seeded, chopped tomato to the skillet. (While the pasta water is boiling, stick a fork into the tomato and hold it in the boiling water for about 10 seconds. Rinse with cold water, peel, slice in half, scoop out seeds, and chop.)

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   8. Bring to a boil to reduce slightly. Take off heat briefly to add cream; stir.

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    9. Stir in chopped Basil and Parsley, and Tabasco

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    10. Dump Pasta, Scallops & Shrimp into sauce in skillet and heat through for a couple of minutes before serving.

* Per serving · 4 servings · Values may vary.