|Unseasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry mustard||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Medium shrimp||1⁄2 Pound, shelled and deveined|
|Bay scallops||1⁄4 Pound|
For topping, place butter in custard cup.
Microwave at High for 30 seconds to 1 minute, or until butter melts.
Stir in remaining topping ingredients.
In 1-quart casserole, combine green pepper, onions, garlic, dry mustard, chili powder and thyme.
Microwave at High for 2 to 4 minutes, or until onion is tender, stirring once.
Stir in tomato sauce, shrimp, scallops, salt and sugar.
Spoon into 4 individual souffle dishes or casseroles.
Microwave at 70% (Medium High) for 8 to 13 minutes, or until shrimp and scallops are opaque, rearranging dishes twice.
Add crumb topping during last minute of cooking time.