Spicy Scallops & Shrimp Pasta

Serves:  6-8 People  1/2 To 3/4 Lb Scallops (I Use Mix Of Bay & Sea Scallops) 1 Lb Shrimp (Raw, Shell & Tail Removed, Cut In Half If Very Large) Mushrooms (Fresh Button Or Baby Bella), Sliced Green Onion (One Bunch), Thin Sliced With Some Of The Green Tops 1 Box Penne Plus Pasta  2 Jars Bertolli Alfredo Sauce Half & Half  Sun Dried Tomatoes (Not Oil Packed)  About 1/4 Cup Thin Sliced, Rehydrate In Hot Water While Preparing Dish Olive Oil Cayenne Pepper To Taste Chardonnay Butter Parmesano Reggiano Cheese Quick saut� mushrooms in some olive oil.  Don�t brown them too much.  Remove to bowl. Make sure a small amount of olive oil is hot and saut� scallops in batches � they can get too much liquid in pan to brown if you do too many.  If you use some of the big sea scallops, if desired, you can cut them to bite size after they are cooked.  Remove to same bowl with mushrooms.  Sautee the shrimp in small amount of hot olive oil till pink.  Sprinkle with cayenne pepper to taste.  (hot is good!)  Add shrimp to scallops and mushrooms.  Deglaze pan with chardonnay wine.  Melt a pat of butter with wine.  Add two jars of alfredo sauce.  Put a splash of half and half in each empty jar of sauce (a scant 1/4 cup), shake it up and pour into pan with sauce.  When sauce is heated through, add the seafood mixture, drained sun dried tomatoes, cover and let it heat through.  This will take only 5 to 10 minutes.  Adjust seasonings to taste with salt & pepper, add more cayenne if desired.  Add the sliced green onion, toss (save a few pieces for garnish).  Pour pasta in big serving dish; mix in half of the sauce mixture.  Top with remaining sauce, garnish with green onions.  Top with fresh grated parmesan cheese (or let people do individually).  Enjoy! Serves:  6-8 people or make it with plans for 2 main meals and some for lunches!  You can't get sick of this!!  Thanks to my sister Beneta for this one.