- 1 pound [454 g] scallops thawed or fresh
- 2/3 cup [160 ml] small peas
- 1 1/2 pounds [680 g] cooked spaghetti
- 2/3 cup [160 ml] small shrimp
- 1 cup [250 ml] tomato pulp
- 2 tablespoons [30 ml] fresh parsley, chopped
- Salt and pepper to taste
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- Cook spaghetti.
- Place scallops in a plate and cover with sulphurized paper [grease proof].
- In a bowl, place small peas.
- Pour tomato pulp in another bowl.
- Add shrimp, chopped parlsey, pepper and salt.
- Cook in microwave at the same time as the scallops for 8 minutes on 'HIGH' [600 W oven] or 7 minutes on 'HIGH' [700 W oven].
- About halfway through cooking time, turn scallops; stir tomato pulp, small peas and continue cooking.
- At the end of the cooking time, mix scallops with spaghetti; add small peas.
- Stir, let sit 3 minutes, then add tomato pulp to spaghetti.
- Mix and serve immediately.
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