DIRECTIONS
Preheat oven to 350 degrees.
Cook pasta for just over half the cooking time
Heat 1 TBSP olive oil and 1 TBSP butter in a heavy skillet over medium-high heat.
Brown the scallops just until they get good color on the outside, about 45 seconds to a minute per side.
Remove to a plate and set aside.
Add 1 TBSP each of both olive oil and butter to the skillet.
When hot, throw in shrimp and brown. (Don't completely cook scallops or shrimp.)
Remove to a plate and set aside.
Add a small splash of oil to the pan.
Cook the garlic for 30 seconds, then pour in the wine.
Let wine bubble up and reduce for a minute or two.
Pour in the tomatoes (including juice.)
Add salt, pepper and red pepper flake.
Cook the sauce over medium-high heat for 10-15 minutes.
Tear off two large sheets of heavy duty aluminum foil.
Overlap them on an ovenproof platter (make the overlap about 6-inches) with some depth on in a baking sheet.
Pour the pasta onto the platter.
Pour all the sauce over the pasta (juice and all).
Pour on the seafood, making sure to add all the juices that may have dripped on the plate.
Gather up the two ends of the foil and roll them down so that they're tightly sealed.
Do the same with the shorter sides.
Place the platter into the oven and bake for 15 minutes, until the seafood is fully cooked and the flavors have all melded together.
To serve, open the foil and drizzle a little warm cream all over the top.
Sprinkle basil and serve.