SHRIMP/SCALLOP PASTA

l lb. raw shrimp (peeled and deveined)
l lb. raw sea scallops (cut if quite large)
l large or 2 small green bell peppers cut into chunks
l large or 2 small onions cut into chunks
l lb. mushrooms (cut if large)
juice of one half lemon
3/4 cup white wine
l can chicken broth
l tsp. dried thyme
l/2 tsp. dried rosemary crumbbled
l/4 cup butter
l/4 cup olive oil
s&p to tasta
l lb. vermicelli pasta cooked al dents
Melt butter in large skillet and add olive oil and mushrooms, peppers and onions. Saute until veggies are cooked. Add chicken broth, white wine and lemon juice, bring to a simmer and cook gently until reduced. About l0 mins. Add shrimp and scallops and simmer until it is cooked through. Stir often for even cooking of fish pieces. Takes about 5 mins. Do not over cook. Season with s&p. Drain pasta, put into pasta serving bowl and pour shrimp/scallop over. Toss to coat thoroughly and serve.
Serves 6 Prodigy