Pescatora

1. Cook penne pasta in a large pot of boiling water seasoned with salt. Stir constantly until the pasta is tender but still offers some resistance when you bite into it. Drain the pasta in a colander.
2. Cook the broccoli in a steamer for 4 minutes. Place broccoli in ice bath to cool.
3. Heat 2 tablespoons of olive oil in large saute pan over high heat. When the olive oil is very hot, add the scallops in a single layer. Allow them to cook undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip and cook on the second side. They should be slightly translucent in the center. Transfer to a plate and keep warm.
4. Heat 2 tablespoons of olive oil in same saute pan over high heat and add shrimp. Cook for 2 to 3 minutes or until the shrimp begin to turn slightly red. Add the garlic, butter and the seasoning mix and cook for 1 to 2 minutes or until the butter foams.
   Add the white wine, lemon juice and tomatoes and continue to cook for 2 minutes. Return scallops to the saute pan with the penne pasta and the cooked broccoli. Continue to cook for another minute. Add more olive oil/butter if there is not enough sauce.
5. Transfer to 4 plates and garnish with the parsley and parmesan cheese. Serve immediately.

Serves 4 entrees