1 lb. shelled shrimp
1 lb. bay scallops
1 c. chopped onions
2 tbsp. butter
1 tbsp. olive oil
1 c. dry white wine
1 tbsp. chicken bouillon granules
1 tsp. dried crushed basil
1/2 tsp. salt
1/4 tsp. pepper
1 can Italian style stewed tomatoes
16 oz. hot cooked pasta (I prefer linguine)
1/4 c. melted butter
1/2 c. Parmesan cheese
Parsley (opt.)

Saute onion in 2 tablespoons butter and olive oil until tender, but NOT brown. Stir in wine, bouillon, basil, salt and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes or until 2/3 of the liquid evaporates. Add shrimp and scallops and simmer for 5 minutes or until tender. Do not overcook. Stir in tomatoes and heat through.

Toss pasta with butter; add seafood, Parmesan cheese and parsley. Serves 4 generously.