Use small bay scallops, large sea scallops, and shrimp for a hearty Italian pasta.

Spaghetti with Scallops and Shrimp

Bring lightly salted water to a boil in a large stockpot. Cook pasta according to package directions; drain and set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute garlic for 30 seconds to 1 minute or until fragrant. Add bay scallops; saute for 2 to 3 minutes. Stir in shrimp, fish sauce, and white wine. Simmer for 1 minute. Stir in basil and tomatoes; cook 7 to 8 minutes.

Heat olive oil in a separate large skillet over medium-high heat. Season sea scallops with salt and pepper on both sides. Add scallops to hot skillet and sear for 1 to 2 minutes on each side or until a deep brown color develops and scallops are opaque. Remove to a plate.

Don’t overcook your sea scallops! 1 to 2 minutes on each side is plenty of time to get a deep brown crust and cook through.

Add cooked pasta to pasta sauce; toss to coat. Plate pasta topped with sea scallops and garnish with basil, Manchego cheese, and toasted walnuts, if desired.