Olive oil for sauteing
3 lg. shrimp, peeled & deveined
1/2 lb. sea scallops
1/4 lb. tri-color rotelle pasta
1 c. chicken or shrimp stock
1/2 vinegar red pepper, cut in 1" squares
1 c. broccoli, florets
2 cloves garlic, smashed
Salt and pepper
Oregano

Vinegar red peppers are available bottled in stores.

Bring water to a boil. In a large skillet, heat 2 oz. of olive oil. When oil is hot, add garlic and saute until light brown. Then add broccoli and vinegar red pepper and cook 1 minute. Add scallops and cook 1 minute longer.

Add shrimp to 4 oz. stock. Bring to a boil, then remove shrimp.

Cook pasta to "al dente". Drain pasta and add it to the pan of broccoli and scallops. Add shrimp with salt, black pepper and oregano to taste. Add mace stock if needed. Cook 2 minutes until shrimp and scallops are ready.

Makes 1 large serving. Serve with salad.