1 lb. med. shrimp in shells, fresh or frozen
8 oz. bay scallops, fresh or frozen
1 (14 1/2 oz.) can tomatoes, chopped (save juice)
2 tbsp. parsley, snipped
1 tbsp. cornstarch
1/2 tsp. dried thyme, crushed
1/4 tsp. lemon peel, shredded
1/4 tsp. dried rosemary, crushed
1/8 tsp. ground saffron
1 tbsp. cooking oil
1/2 tsp. salt
1 clove garlic, minced
Rice

Thaw seafood, if frozen. Shell and devein shrimp; set aside. For sauce, combine tomatoes and juice, parsley, cornstarch, thyme, lemon peel, rosemary, saffron and salt. Preheat wok or skillet over high heat. Add oil. (Add more oil as necessary.) Stir-fry garlic 15 seconds. Add shrimp. Stir-fry 4 to 5 minutes or until shrimp turns pink. Remove. Stir fry scallops 2 to 3 minutes or until opaque; remove. Stir sauce; add to wok. Cook; stir until bubbly. Cook and stir 2 minutes more. Return seafood to wok. Cover; cook 1 minute or until heated through. Serve over rice. Serves 4.