Seafood Cozumel and Orchiette Pasta 

8 each extra large gulf shrimp Peeled and deveined tail off
8 each large sea scallops
4 oz lump crab meat
1  cup heavy cream
1/4 cup of julienned sun dried tomatoes
1 lemon jested
1/4 cup of  Spanish manchego cheese grated
2 shallots minced or sweet onion small dice
1/2 cup of white wine
1/2 cup of basil pesto
1/2 lb of dried orchiette pasta
4 tablespoons of butter
2 tablespoons of canola oil

Start off by getting a pot ready with boiling water for 1/2 lb of pasta 3 quarts of water will be enough in addition to 1/4 cup of sea salt added to the water cook the pasta until el dente and set aside do not rinse the pasta.   In a heavy gauge sauté pan place the canola oil in enough to coat the pan and wait for it to shimmer.  When ready dry the peeled and deveined shrimp and scallops so there is no moisture season with salt and pepper and place into the pan seat the shrimp and scallops on one side and turn.  To the pan add your onions and briefly sauté them until translucent and lightly browned when you have achieved that  add your white wine and reduce by half followed by the heavy cream and turn heat down to low to medium. Add in your basil pesto, sun dried tomatoes, and lemon zest followed by the crab and your butter.  Season at the end with salt and pepper if needed and garnish with parsley and the grated manchego cheese, parmesan can also be used.  This would be great with some crusty foccacia or French bread and of course a nice glass of white wine chardonnay or pinot grigio would be fantastic with this ENJOY!!!   Serves 2