In a large pot, cook the pasta in boiling salted water until done. Chill completely. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer. Add the scallops and cook for 2 to 3 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Add the shrimp and cook for 3 to 5 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Once cooled, cut the shrimp in half lengthwise, to keep curled shape. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil. Season to taste with salt and freshly ground pepper.
In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.