Seafood a la Paige Serves 2

Sauté shallots until translucent, then add lightly floured shrimp and scallops. Cook about 5 min, then deglaze pan w sherry and lemon juice. Add cooked tortellini and toss. Add cream and tomatoes. Reduce slowly by half. Finish w whole butter and thyme. Sprinkle w zest. Serve in soup bowls.

Olive Oil 1oz
Shrimp 10 large
Scallops 14 large sea
Pasta, Tortellini 0.33lb cooked cheese
Tomato 1 diced
Heavy Cream 2c
Lemon Juice, Fresh 2T
Shallot 2oz chopped
Thyme pinch
Butter 2tsp
Lemon Zest of 2 lemons
Wine, Sherry 2T