Ingredients

1/4 cup olive oil 2 teaspoons (2 to 3 cloves) chopped garlic Salt and black pepper 10 sea scallops 10 (40-count) shrimp, peeled and deveined 1 cup Tomato Sauce (recipe below) 1 cup Pomodoro Sauce (recipe below) 1/4 pound sliced calamari tubes 8 ounces dry angel hair pasta, cooked Fresh grated Parmesan cheese for garnish Tomato Sauce: 3 1/2 cups Hands on: 45 minutes Total time: 45 minutes 1/4 cup olive oil 1/2 medium yellow onion, chopped into 1/4-inch pieces 2 teaspoons (2 to 3 cloves) minced garlic 1 (14.5-ounce) can whole plum tomatoes in juice 1 (14.5-ounce) can diced tomatoes in juice 1/4 cup tomato paste 1/2 teaspoon salt Pinch coarse black pepper 1 teaspoon granulated sugar 1 teaspoon dried basil Pomodoro Sauce: 2 1/2 cups Hands on: 40 minutes Total time: 40 minutes 2 tablespoons olive oil 2 teaspoons (2 to 3 cloves) sliced garlic 1 teaspoon coarse black pepper 1 (28-ounce) can diced tomatoes in juice 1 fresh basil leaf

Description

In A Large Saute Pan Over Medium-high Heat, Add Oil, Garlic, A Pinch Each Of Salt And Pepper And Scallops. Cook 3 Minutes Or Until Scallops Are Half-cooked. Add Shrimp And Cook 2 Minutes. In Separate Bowl, Combine The Tomato And Pomodoro Sauces To Make A

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