Jenifer Lang's Curried Pasta with Seafood

In a large sauté pan over high heat, warm 2 tablespoons of the oil. Add the vegetables and garlic and sauté for 10 minutes. Add the apple, tomato, thyme, and bay leaf and cook for 5 minutes more. Remove the bay leaf and set the pan aside.

In a medium sauté pan over high heat, add the remaining tablespoon of vegetable oil and the margarine. Add the mushrooms and sauté for 1 minute. Add the scallops and shrimp and sauté for 4 to 5 minutes, until the shrimp are pink and curled. Season with salt and pepper to taste.

Add the chicken stock, tomato paste, and curry powder to the vegetables and simmer for 5 minutes. Add the seafood and stir to combine. Add to the pasta and toss together. Serve immediately.