Scallop and Shrimp in a White Wine Broth

The following recipe comes from Bread and Butter:

Shrimps & Scallops with a White Wine Broth

Ingredients:

• 1/2 box angel hair pasta
• 6 oz diced tomato
• 2 large garlic clove – rough chopped
• 5 oz evaporated milk
• 1/2 tbsp oregano
• salt to taste
• pepper to taste
• 1/2 c white wine
• 1/2 lb shrimp – deveined and shelled
• 1 lb scallops

Method:

1. In a sauce pan, heat a small drizzle of olive oil and saute the garlic for 30-60 seconds. Add the shrimp and scallops and saute until the shrimp have turned a nice shade pink and the scallops are slightly whiter in color. Some of the juices will be released. Stir several times to cook all the seafood.
2. On a high to medium heat, add the wine and bring to a slight boil. When the wine has reduced slightly, lower the heat and add the evaporated milk. Add the tomato and oregano. Stir occasionally. Let it simmer for a good 15 minutes. Season with a little salt and pepper to taste.
3. While that cooks, bring a small pot of water to a boil. Season with salt and cook the pasta until al dente roughly 8-10 minutes.
4. Place some of the paste in a large enough plate and ladle some of the shrimp, scallops and sauce over. Serve warm.