- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] olive oil
- Pinch of saffron or 1/2 teaspoon [2.5 mL] curry powder
- 1 teaspoon [5 mL] paprika
- 1 medium-size onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tomatoes, peeled and quartered
- 1/2 teaspoon [2.5 g] sugar
- 1 green pepper, cut into strips
- 1/2 pound [227 g] medium-size uncooked shrimps [in shells]
- 1/2 to 3/4 pound [227 to 340 g] fresh scallops
- 1/4 cup [60 mL] white wine, white vermouth or fish broth
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- Into a square 8-inch [20-cm] microwave-safe dish, transfer butter and olive oil.
- Microwave on 'HIGH', for 3 minutes.
- Mix in saffrom or curry powder, paprika, onion and garlic.
- Microwave on 'HIGH', for 1 minute.
- Add tomatoes, sugar and green pepper strips.
- Microwave on 'HIGH', for 1 minute; mix well.
- Shell shrimps; slice each scallop into 2 or 3 thin slices.
- Well mix shrimps and scallop slices into tomato mixture.
- Pour in white wine, white vermouth or fish broth.
- Cover dish with waxed paper.
- Microwave on 'HIGH', for 5 minutes.
- Mix well and serve.
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