Fry the shallots, pepper and garlic gently in the oil and butter until soft and the onion translucent
Add the tomatoes, lemon juice and wine and cook gently over a low heat for about 5 minutes to allow the liquid to reduce
Add the seafood and cook through - time will depend on what you use but scallops, mussels and prawns will take about 4 - 5 minutes depending on size, make sure it is piping hot and cooked!
Stir in the cream and add seasoning to taste
Serve with chunks of crusty bread