1 med. green pepper, chopped
1 clove garlic, minced
1 jar (32 oz.) spaghetti sauce with onions & peppers
1 tbsp. freshly chopped basil (or 1 tbsp. dried basil)
2 tsp. fresh lemon juice
Salt, to taste
1 lb. bay scallops
1 lb. shrimp (shelled & deveined)
1/4 c. brandy or cognac (optional but better)
1 pkg. Ziti or Rigatoni (parboiled & drained)
Chopped fresh parsley

Preheat oven to 450°F.

In a large skillet, saute green pepper and garlic in oil until peppers are tender (drain fat). Add sauce, basil, lemon juice, salt and pepper. Simmer 10-15 minutes. Add scallops, shrimp and brandy; combine with pasta. Spoon into 13 x 9 inch baking dish. Tightly cover and bake 20 minutes or until hot and bubbly.

These are good any time of the year.