2 Tablespoons butter
2 cloves garlic, minced
4 plum tomatoes, diced
1 green pepper, sliced thin
1 red pepper, cubed
2 Tablespoons toasted, cashews
1 cup champagne
salt and pepper
12 large shrimp , peeled and de-veined
8 scallops
3 Tablespoons fresh lime juice
1/4 cup chopped fresh parsley

Bring a medium pot of water to boil. (Which will be for the vermicelli).

In a skillet heat butter and garlic.

Add tomatoes, cashew nuts and 1/4 cup champagne, cook for 3 minutes.

Add salt, pepper, shrimp, scallops and lemon juice, cook for 3 minutes.

Add the rest of the champagne, bringing to a boil and reducing to thicken.

In the meanwhile, when the water comes to a boil, add vermicelli and cook according to package instructions, but generally just 2-3 minutes.

Strain water and add the vermicelli to skillet, stir, sprinkle with fresh parsley and serve immediately.

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