Pasta with Scallops and Shrimp

Total time: 25 minutes
     By sautéing the shrimp and scallops in garlic butter they get a robust flavor offset by the creamy cheese sauce... If you don't normally have milk on hand use part chicken stock and part white wine- different sauce, equally good! I used spinach fettuccini.

 Ingredients:

• 6oz (180gr) sea or bay scallops   I had 8 large sea scallops
• 6oz (180gr) shrimp, cleaned
• 1 tsp paprika
• 2 cloves garlic
• 2 tsp olive oil
• 1 tsp butter
• 1/2 cup (4oz, 120ml) milk
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded Gruyère cheese
• 2 tbs dry sherry
• 1 tbs cornstarch (corn flour, maizena)
• 2 tsp dried parsley   substitute 2 tbs fresh
• 1/4 cup (1oz, 30gr) freshly grated Parmesan
• 4oz (120gr) fettuccini, spaghetti, linguini or other long pasta 

 Instructions:

• Cook pasta according to package directions. 
• The sauce: 
• Heat stock and milk to boiling in small saucepan.
• Dissolve cornstarch in sherry and add to saucepan, stirring and cooking until sauce has thickened.
• Reduce heat to low and gradually add the shredded cheese, stirring constantly.
• Stir in the parsley.
• Turn off heat, and cover saucepan to keep warm until needed.
• The seafood: 
• Clean shrimp if needed.
• Mince garlic.
• Heat butter and oil in a nonstick skillet over medium-low heat.  Add paprika and sauté briefly.
• Add garlic and sauté until golden, 2 - 3 minutes.
• Turn heat up to medium and add scallops and shrimp.  Sauté until shrimp start to curl and both start to turn opaque, turning once.  This should not take longer than 3 - 5 minutes.  Remove from heat and keep warm. 
• To finish:
• When pasta is done, drain well and return to cooking pan.
• Add sauce and toss well to coat.
• Put pasta in a bowl if serving immediately or a baking dish just large enough to hold everything if not.
• Arrange scallops and shrimp on top and sprinkle with Parmesan. 
• Either serve immediately or put into a warm oven (250F, 120C) for up to 15 minutes to keep hot.