Ingredients

• 6 oz of your favorite pasta
• Olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves chopped fine
• 1/3 lb. fresh shrimp, peeled and de-veined
• 1/3 lb. sea scallops cut into bite size pieces
• ½ cup bottled clam juice
• 1/3 cup drained and finely diced sun dried tomatoes
• ¼ cup minced fresh parsley
• 1 lemon peel cut from a fresh lemon and made into fine julienne strips.
• Salt and pepper
• Grated Parmesan cheese

Directions

1. Cook pasta al dente in large pot of boiling water.
2. Drain pasta and mix with one tablespoon olive oil.
3. In a large frying pan, melt butter and 2 tablespoons olive oil.
4. Add garlic and cook at low heat for 3 minutes, stir occasionally.
5. Turn up heat and add shrimp and scallops.
6. Cook until shrimp turn pink and scallops are almost cooked, about 2 minutes.
7. Do not over cook or shrimp will turn to rubber.
8. Add pasta and clam juice to shrimp and scallop mixture, stir with large fork, cook until juice is absorbed.
9. Turn off heat.
10. Add tomatoes, lemon and the rest of the ingredients, stir thoroughly.
11. Serve immediately with grated parmesan cheese.