Southwest Scallops And Pasta
|Sliced scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Jalapeno pepper||1⁄2 Small, seeded and minced|
|Garlic clove||1 Small, minced|
|Bay scallops/Sea scallops||5 Ounce, cut into quarters|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs)|
|Cooked thin spaghetti||1 Cup (16 tbs)|
|Chopped cilantro/Italian flat-leaf parsley and lime juice no sugar added||2 Tablespoon (Chinese Parsley)|
1. In 1-quart microwavable casserole combine scallions, bell peppers, oil, jalapeno pepper, and garlic and stir to coat with oil. Microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until bell peppers are tender-crisp.
2. Add scallops and corn and stir to combine; microwave on Medium (50%) for 4 minutes, stirring once every 1 1/2 minutes.
3. Add remaining ingredients and stir to combine. Cover and microwave on Medium for 1 minute, stirring once halfway through cooking. Let stand for 1 minute until scallops are opaque and cooking is completed.