1/4 lb. shrimp
1/4 lb. scallops
1 lg. onion, sliced thin
3 cloves garlic, minced
1 c. zucchini, sliced
1 c. yellow squash, sliced
1 c. eggplant, peeled & diced (opt.)
1/4 c. lite cooking oil
2 tbsp. olive oil
Parsley (fresh or dried)
Cajun spice (I use Konriko Creole Seasoning)
Salt to taste
Cherry or plum tomatoes to garnish

NOTE: May increase seafood amounts for heartier dish.

Saute shrimp and scallops in enough oil to coat pan. Add 1 clove minced garlic. Remove from pan and set aside. Add remaining oils and ingredients to pan. Saute until done to your taste. Add shrimp and scallops. Toss all ingredients together. Use creole seasoning to your taste. (I use 1/4 to 1/2 teaspoon). Quarter tomatoes and toss with other ingredients or use as garnish. Also use fresh parsley as garnish if available.