(Courtesy of J. Paul Jackson as seen on the TV show Hunt, Fish, Cook)

1/2 pound shrimp – de-veined, shelled and cooked
1/2 pound scallops – cooked
1 cup cream
1/2 cup white wine
1 clove crushed garlic
1 tbsp. Feisty Fish Rub™
Parsley flakes
2 Roma tomatoes chopped
Grated Parmesan cheese
Olive oil

Heat olive oil in pan and sauté garlic for 2 minutes. Add Feisty Fish Rub, parsley and wine. Reduce a little and add cream. Cook over low heat for another 3 to 5 minutes and add the shrimp and scallops. Cook until the seafood is heated through and add the Roma tomatoes.
Serve over linguine and sprinkle with grated Parmesan cheese.

Serves 6