Salt and Pepper
1/2 lb farfalle pastaPreparation (makes 2 servings)
In a hot saute pan heat 1/8 cup olive oil and pan sear floured and salt and peppered shrimp and sallops until golden.
Remove from pan and set aside.
Discard olive oil and add 1/8 cup of new olive oil, heat until hot
Add garlic until lightly browned, then add butter, shrimp and saclops, scallions, basil, cherry tomatoes, sun dried tomatoes and wine.
Let reduce and add chicken stock and simmer over medium flame until seafood is cooked.
Add cooked pasta. Serve hot.