Scallop & Shrimp Pasta

• Ingredients:
• 3/4 Cup uncooked Farfelle (BowTie Pasta)
• 7 Sea Scallops sliced horizonally (patted dry with paper towels)
• 8 Shrimp, raw, cleaned, deveined, (patted dry with paper towels)
• 1 Tomato, large, fresh
• 2 Garlic Cloves, minced
• 1/2 Cup White Wine
• 1/2 Cup Heavy Cream
• Olive Oil
• Peanut Oil
• Salt/Pepper
• 2 Tablespoons chopped parsley
• 2 Tablespoons chopped fresh basil
• Tabasco (about 4-5 drops or to taste)

1. Directions:
2. 1. Cook pasta according to package directions; drain, return to pot with enough Olive Oil to prevent sticking-tablespoon or two.
3. 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)
4. 3. Brown the scallops on each side-Do not overcook---toss in with the cooked pasta or set aside in a dish.
5. 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.
6. 5. Add chopped garlic to skillet until just tender.
7. 6. Add the wine, (be careful of the steam) and scrape up all the good brown caramelized stuff from the scallops.
8. 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.)
9. 8. Bring to a boil to reduce slightly. Take off heat briefly to add cream; stir.
10. 9. Stir in chopped Basil and Parsley, and Tabasco
11. 10. Dump Pasta, Scallops & Shrimp into sauce in skillet and heat through for a couple of minutes before serving.

ingredients, horizonally, shrimp, tomato, garlic, white wine, heavy cream, olive oil, peanut oil, salt, parsley, fresh basil, drops

Taken from www.epicurious.com/recipes/member/views/scallop-shrimp-pasta-1279141 (may not work)