Shrimp And Scallop Arrabbiata

• 2 tablespoons olive oil
• 8 ounces large shrimp (deveined, tail off)
• 8 ounces scallops
• 1 cup onion, chopped
• 2 garlic cloves, minced (I actually use 6)
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1 ounce pancetta, diced
• 30 ounces diced tomatoes (I use canned with Italian seasoning)
• 2 tablespoons fresh basil, chopped

1. Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
2. Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
3. Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
4. Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
5. Serve over favorite pasta, with basil sprinkled on top.

olive oil, shrimp, scallops, onion, garlic, fennel, red pepper, pancetta, tomatoes, fresh basil

Taken from www.food.com/recipe/shrimp-and-scallop-arrabbiata-216139 (may not work)