This is a great for a semi-quick dinner. Scallops and shrimp play well with the sweetness of the pineapple. The onions and peppers are a nice crunch with the tangy sauce covering it all. I hope you like it.

3/4 pounds 26-30 shrimp, peeled and deveined
3/4 pounds bay scallops
1/4 cup rice flour, divided
1/4 cup corn starch, divided
4 ounces white wine, divided
1 green pepper, chopped in 1 inch pieces
1 large red onion, diced in 1 inch pieces
1 15-ounce can pineapple cubes
1/2 cup sugar
1/2 cup ketchup
1/2 cup white vinegar
3 tablespoons corn starch
3 tablespoons water

Oil for cooking.

In a bowl add shrimp and 1/2 rice flour and 1/2 of corn starch. Mix.

Add 1/2 wine and mix.

In a second bowl add scallops, remaining rice flour, corn starch, and wine. Mix.

In a wok on medium high heat add shrimp and cook for 2 minutes; turn and cook until pink. Remove and drain.

Add scallops to pan and cook for 3 minutes stirring constantly. Remove and drain.

Add more oil to wok and add peppers and onion. Cook for 5 minutes stirring every minute.

Mix ketchup, sugar and vinegar in a bowl.

Mix cornstarch and water.

Add pineapple to wok.

Add ketchup mixture to wok.

Add garlic and stir.

Add cornstarch to wok.

Stir and cook until thick. Add shrimp and scallops.

Serve.