1 1/2 lb Spaghettini
4 tb Olive oil, heated
20    Bay Scallops
24    Rock Shrimp
2 ts Garlic; minced
4 tb Onion; minced
2 c  White wine
4 c  Tomato; seeded, diced
1 ds Salt & Pepper to taste

Cook spaghettini to al dente, rinse & drain. Sear olive oil, scallops, and
shrimp over high heat until shrimp turn white. Add garlic and onion and
cook until translucent. Deglaze with wine two minutes. Add tomato, salt and
pepper and simmer 8 minutes. To serve, toss sauce and pasta, place in
dishes, garnish with basil leaves.