2 lg. shallots or green onions, cut into 1 inch pieces
1 sm. serrano chili, stemmed
4 tbsp. olive oil
1 tbsp. tomato paste
3/4 tsp. sugar
1 lb. plum tomatoes, peeled, seeded and diced
1/2 c. bottled clam juice
1 tbsp. fresh lemon juice
1 tbsp. dry vermouth
4 oz. uncooked large shrimp, peeled and deveined
5 oz. bay scallops
5 oz. (about 3 cups) pasta bows
4 tbsp. (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
10 sm. oil cured black olives, such as Nicoise or Kalamata
Salt and freshly ground pepper
3 tbsp. fresh basil, cut julienne

Insert steel knife in processor. With processor running, drop shallots and chili through feed tube. Process until minced.

Heat 3 tablespoons olive oil in heavy large skillet over medium heat. Add shallot mixture and saute until soft, about 5 minutes. Stir in tomato paste and sugar. Reserve 1/3 cup tomatoes for garnish; add remainder to skillet. Mix in clam juice, lemon juice and vermouth. Simmer until tomatoes soften slightly about 5 minutes. Add shrimp and cook until bottoms are pink, about 1 minute.