1 lb. scallops (bay or sea)
1 lb. shrimp (lg.)
1 lb. Divella pasta (tube)
1 lg. can College Inn chicken broth
1/2 lg. can water
2 tbsp. olive oil
2 cloves garlic, sliced thin
4 or 5 tbsp. flour
1 1/2 sticks butter
1/2 c. white wine
2 dashes of lemon pepper
1 dash nutmeg
1 pt. heavy cream
1/2 c. Parmesan cheese
1/2 container Contadina plum tomato sauce (refrigerated section)
1 c. Italian parsley, chopped fine
1. Heat 1 stick butter in saucepan until melted and add flour, stirring constantly. Add heavy cream slowly and cook until mixture thickens. Add nutmeg, lemon pepper, Parmesan cheese and garlic. Continue cooking and stirring. Add plum tomato sauce and parsley, stir and set aside.
2. Saute seafood in olive oil and 1/2 stick butter until pink, then add wine.
3. Cook pasta in chicken broth and water according to package directions. Reserve liquid when done.
4. Toss pasta and sauce together, then add seafood and toss again. Heat in casserole in 350 degree oven until warm (30 minutes). Reheat with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).
