1/2 lb. scallops
1/2 lb. shrimp
3 or 4 plum tomatoes, skins & seeds removed
1 tsp. Italian parsley, chopped
2 shallots or scallions, minced
1/2 c. light cream
2 tsp. freshly grated Parmesan cheese
1 lb. fresh fettuccine - salt & white pepper to taste
1/2 lb. Chief Teddy's roasted peppers (or 1/2 to 1 tbsp. crushed red peppers)
2 tbsp. olive oil

In large pan, add olive oil and minced shallots and saute until tender. Add scallops and shrimp. Saute until shrimp turns pink. Remove from pan and keep warm.

Add tomatoes, parsley and seasonings. Simmer about 5 minutes; add cream and cheese to desired thickness. At this point, return scallops and shrimp along with some of the peppers. Serve over cooked fettuccine. Serves 4.