If love Seafood and Pasta this recipe you will love..... 

Seafood Pasta Delight

2 tablespoons cornstarch
1 teaspoon sugar
3/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/2 cup dry white wine or additional chicken broth
1/4 cup soy sauce
8 ounces uncooked vermicelli
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 cup fresh or frozen sugar snap peas
2 to 3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 tablespoon olive oil
1 pound uncooked sea scallops, halved
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil 

Directions
In a small bowl, combine the cornstarch, sugar, salt and pepper. Stir in the broth, wine or additional broth and soy sauce until smooth; set aside. Cook vermicelli according to package directions. 
    Meanwhile, in a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in olive oil for 2-4 minutes or until vegetables are crisp-tender. Add scallops and shrimp; stir-fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. 
    Drain vermicelli; add to pan. Cook until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.