Shrimp and Scallops With Pasta.

• 1 lb sea scallops
• 1 lb medium shrimp, peeled and tails off
• 14 cup flour
• 1 12 teaspoons lemon pepper
• 12 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, chopped
• 1 small sweet onion, finely chopped
• 1 cup dry white wine or 1 cup vermouth
• 1 cup chicken broth or 1 cup stock
• 1 (14 ounce) canpetite-diced tomatoes with juice
• 4 -6 ounces spiral pasta

1. Combine lemon pepper and salt with flour and coat the scallops.
2. Preheat a large skillet over medium high heat, Add oil and butter.
3. When butter melts into oil, add scallops.
4. Saute until brown on each side, then remove from pan.
5. Add an additional drizzle of oil if needed and add the garlic and onion.
6. Reduce heat a little and saute until onions are translucent, stirring frequently.
7. Add wine to the pan and free up any pan drippings.
8. Reduce wine 1 minute, then add stock and tomatoes.
9. When liquids come to a bubble, add spiral pasta and cook 5-6 minutes, stir in shrimp and cook until pink and pasta is tender.
10. Return scallops to the pan and cook 2 to 3 minutes longer.
11. Serve and enjoy.

scallops, shrimp, flour, lemon pepper, salt, extra virgin olive oil, butter, garlic, sweet onion, white wine, chicken broth, tomatoes, pasta

Taken from www.food.com/recipe/shrimp-and-scallops-with-pasta-407220 (may not work)