Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   2      tablespoons   unsalted butter
   2                    garlic cloves -- minced
   4                    shallots -- minced
   6      large         tomatoes; peel -- coarsely
                        chopped
     1/4  cup           dry white wine
   1      teaspoon      green peppercorns
                        salt and fresh ground pepper
   1      pound         medium shrimp; peel -- devein
   1      pound         scallops -- small pieces
   1      tablespoon    heavy cream
   1      tablespoon    capers
   1      pound         spaghettini

Preparation:

In large skillet, melt the butter with olive oil over moderately high heat. Add garlic and shallots and cook until softened but not burned, about 3 minutes. Add the tomatoes, wine, peppercorns, salt and pepper. Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes. Add the shrimp and scallops. Reduce the heat to moderately low and simmer until the seafood is firm and opaque, about 15 minutes. Stir in the cream; add the capers and increase to high heat. Bring to a boil; remove from heat and keep warm. Meanwhile, in large pot of boiling, salted water, cook spaghettini according to package directions. Drain and turn into serving bowl. Add the sauce; toss gently. Serve at once.