Shrimp & Scallop Pasta

Ingredients

12 pieces of medium shrimp, deveined and peeled

Salt and Pepper (I use ground black pepper)

1 can diced tomatoes (with juice)

1/2 cup of cherry tomatoes

1 packet of linguine (or ½ for 2 persons)- Follow package instructions, cook until al dente

1/2 cup fresh basil leaves, torn into small pieces

2 garlic cloves, minced

4 teaspoons of olive oil

4 pieces of scallop, washed and patted dry

Preparation

Season shrimp and scallop with salt and pepper (separate bowls), put aside.

Heat deep large pan with olive oil, add shrimp and cook until opaque for about 3 minutes. Transfer to bowl, set aside.

Re-using the same pan, add 1 teaspoon of oil and garlic, cook over medium fire until golden brown. Add canned tomatoes and juice, and 1-1.5 cups of water, bring to boil. Reduce h eat, simmer and stir occasionally until tomatoes soften and saucy. Remove sauce from heat and add in cherry tomatoes, stir.

Scallops: Add 1 teaspoon of oil, stir in minced garlic, cook until fragrant. Place scallops on its side, until brown on both sides. Set aside.

Once pasta is al dente, drain and return pasta to pot. Stir in tomato sauce, shrimp, and basil. Season with bits of salt and pepper (optional), toss with scallop and serve.

Note: Serves 2-3.