1 1/2 lb Spaghettini
4 tb Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 ts Garlic; minced
4 tb Onion; minced
2 c White wine
4 c Tomato; seeded, diced
1 ds Salt & Pepper to taste
Cook spaghettini to al dente, rinse & drain. Sear olive oil, scallops, and shrimp over high heat until shrimp turn white. Add garlic and onion and cook until translucent. Deglaze with wine two minutes. Add tomato, salt and pepper and simmer 8 minutes. To serve, toss sauce and pasta, place in dishes, garnish with basil leaves.