1 lb Scallops (patted dry)
2 Tb olive oil
1/2 lb medium or large shrimp
1 cup heavy cream
1/4 saffron threads, crumbled
2 Tb tomato paste
1/3 cup tomato sauce
1 large very red & ripe tomato, diced
1/4 tsp dried basil
Salt to taste
1 lb fresh spinach fettucini

Sauté scallops, in olive oil over medium heat, for about 5 minutes, or until browned and just cooked through. Set aside. Boil shrimp for about 5 minutes until they are pink and just cooked through. Peel and set aside. In saucepan, bring cream and saffron to a boil over medium heat. Add tomato paste, tomato sauce, diced fresh tomato and basil. Cook at a low boil for about 10-15 minutes, or until thick and creamy. Take off heat and toss in scallops and shrimp to warm them. Cook fresh spinach fettucini according to directions. Serve sauce over fettucini. Serves 4.