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Pasta with Scallops and Shrimp

1/2 lb. pasta
1/2 lb. scallops
3 tablespoons flour
2 tablespoons olive oil
1/4 lb. raw shrimp
1 crown broccoli, broken into small pieces
1 yellow onion, chopped into small wedges
1 green onion, finely chopped
1 clove garlic
dashes of salt, pepper, oregano, and basil to your liking
1/4 lb. mushrooms, chopped
First, peel the shells off the shrimp, rinse, and set aside. Start a skillet heating over medium-high heat with 1 tablespoon olive oil in it. Coat the scallops with the flour, place in the heated skillet and stir around until they are starting to turn golden. Remove them from the skillet. Start a large pot of water boiling for the pasta. When it's boiling, add pasta. Cook the pasta to your liking. Place the rest of the olive oil in the skillet, heat over medium-high heat. Add yellow onion, shrimp and garlic, and stir until onion starts to turn translucent and shrimp is pink. Add green onion and mushrooms, and the seasonings, and cook 2-3 minutes more. When the pasta is done to your liking, drain it, throw it back in its pot and add the other cooked stuff. Toss it together and serve.

Notes: I have found that I like this best with fusili bucati, the pasta that looks like long goldilocks curls. You could also use linguini, or even spaghetti if that's all you have kicking around. This is absolutely yummy with some fresh parmesan or romano grated on top as well.