Shrimp & Scallop Bruschetta Pasta

Ingredients:
1/3 cup extra virgin olive oil (cold press if you can find it)
2 Tb red wine vinegar
1/2 medium red onion, coarsely chopped
4 large garlic cloves, minced
1/2 pint sweet grape tomatoes, seeded and diced
1 tsp basil
1 tsp oregano
1 lbs shrimp, peeled
1 lbs bay scallops
Pasta
Freshly grated Parmesan cheese

Cook pasta of your choice to al dente. Set aside to drain. In a large skillet, combine olive oil, red wine vinegar, red onion, minced garlic, basil and oregano. Saute until veggies are tender. Add in scallops and shrimp. Cook, stirring frequently, until shrimp turn pink and scallops flake. Add in tomatoes and allow to simmer for another couple of minutes. Pour seafood mixture over pasta, still in the collander, to allow excess juice to drain off. Pour all back into a large bowl and stir to combine. Top each serving with Parmesan cheese to preference.