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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.
