Pasta with Tomatoes, Basil, Shrimp and Scallops

1/2 lb fresh scallops
1/2 lb shrimp
1 lb rigate pasta
12 roma or plum tomatoes, chopped
3 large cloves garlic, minced
1/4 cup olive oil
1/2 cup fresh basil, chopped
Freshly grated Parmesan cheese

Cook pasta according to directions then drain and set aside. Rinse scallops then pat dry and sprinkle with salt and pepper. Heat oil in large pan over med heat. Add garlic and saute for a minute then add scallops. Cook until scallops are golden brown on both sides. Add tomatoes and reduce heat to simmer. Stir well then add basil. Let simmer for 5 minutes then add pasta and toss. Serve with Parmesan cheese, a salad and fresh baked bread.