2 lb. peeled & deveined shrimp (21-25 count)
2 lb. fresh med. bay scallops
4 oz. butter
1 c. diced red peppers
1 c. diced tomatoes
1/4 c. chopped parsley
1/2 c. fine cut green onions
1 tbsp. chopped garlic
1 tsp. dry basil
1 c. white vermouth
Salt, pepper & lemon juice
1/2 tsp. flour & 1/2 tsp. butter mixed together into paste

Saute shrimp and scallops in butter for 3 minutes over high heat. Add red peppers, tomatoes, green onions, chopped garlic, basil, salt, pepper, lemon juice and vermouth. Cook for 3-4 minutes on high heat. Add flour/butter paste and stir it with a whisk. Turn heat to low and cook 2 minutes. Add parsley. Serve with rice. For variety and taste, you may add oregano or dill.