1/4 c. olive oil
1/4 c. chopped shallots
4 cloves garlic, minced
1/4 c. sherry
1/4 c. cream or half and half
1/2 c. chicken broth or wine
2 tbsp. fresh basil, chopped
1 med. tomato, chop and seed
3/4 lb. shrimp, clean and shell
1/2 lb. bay scallops
1/2 lb. angel hair pasta
Parmesan

Saute shallots and garlic in olive oil. Add chicken broth or wine and sherry. Bring to boil and reduce about 1/3. Add seafood, cooking only until shrimp are pink and scallops are opaque, about 5 minutes. Add basil, tomato and cream, simmer only until warm. Serve over angel hair pasta with Parmesan. Serves 2-3.