Angel Hair With Bay Scallops, Shrimp And Arugula

• 1/3 cup extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/2 cup white wine
• 1 cup vegetable stock or 1 cup fish stock
• 1/2 lb bay scallop
• 1/2 lb shrimp
• 1/3 cup sun-dried tomato
• 1 (2 -4 ounce) package arugula, stems removed and chopped
• 1/2 cup parmigiano, grated
• to taste salt
• to taste fresh ground black pepper
• 16 ounces angel hair pasta

1. HEAT olive oil in a large skillet. Add garlic; saute until golden.
2. ADD wine and stock. Simmer until half evaporates.
3. ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
4. STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
5. COOK pasta according to package directions. Drain.
6. ADD pasta to sauce; mix well. Add cheese and mix again.

extra virgin olive oil, garlic, lemon zest, white wine, vegetable stock, bay scallop, shrimp, tomato, parmigiano, salt, ground black pepper, pasta

Taken from www.food.com/recipe/angel-hair-with-bay-scallops-shrimp-and-arugula-250121 (may not work)