Giant Shrimp & Scallops in Red Pepper and Tomato Sauce with Pasta

Time: 35 minutes or less
Effort: Easy

8 giant shrimp peeled, raw
8 giant sea scallops, raw
1 large red pepper, diced
1 large tomato, diced
2 shallots, sliced thick
2 cloves garlic, chopped
2 tbsp olive oil
1 tsp balsamic vinegar
salt & pepper
2 cups vegetable fusili pasta
4 cups water
1 tbsp olive oil
Grated romano or parmesan cheese (optional)

In a medium saucepan saute peppers, shallots and garlic in olive oil until golden. Add tomatoes and simmer until tomatoes are almost cooked. Add shrimp, scallops and salt & pepper. Simmer on medium low until seafood is cooked, but be careful not to over cook ! At the last minute mix in vinegar. 
Boil pasta until "al dente" - approx. 20 minutes, then strain well and return to pot, drizzling with 1 tbsp olive oil. 
Serve the pasta in a bowl with a generous serving of the shrimp & scallops, garnished with grated cheese and fresh pepper.