Spanish Garlic Shrimp and Scallop Saute

Peel and de-vein 1/2 lb shrimp. Set aside. In a large resealable plastic bag combine 1 tbsp flour, 2 tsp smoked paprika, ¼ tsp of the sea salt, the 1/4 tsp sugar, 1/4 tsp freshly ground black pepper, and 1/8 tsp cayenne pepper. Seal bag; shake to combine. Add shrimp and 1/2 lb sea scallops to the bag. Seal bag; shake to coat shrimp and scallops. Set aside. Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add 6 cloves garlic thinly sliced and ¼ tsp sea salt; cook and stir for 30 seconds. Add shrimp and scallops to the pan in an even layer; cook for 2 minutes. Stir in 1 c. cherry tomatoes halved, 1/4 c. reduced-sodium chicken broth, 1/4 c. dry white wine or vermouth, and 1 tbsp lemon juice; cook for 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir 1 tbsp butter, the parsley, and chives. Serve in shallow bowls with hot cooked brown rice or pasta of your choice

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