4 Crayfish
8 Pieces of Fresh Scallops
200ml Fresh Tomato Paste
5 Cloves of chopped garlics
2tbsp Borges Extra Light Olive Oil
Salt andPepper to taste
Method:
1. Scrub the clayfish clean and chopped in half.
2. Steam the clayfish until slightly cooked, set aside.
3. Boil half a pot of water, cook borges fusilli for 7 to 8mins till soften, drain and set aside.
4. Heat up 2tbsp of borges extra light olive oil, pan sear the scallops for 2 to 3 mins on both sides, dish up.
5. With the same oil in the pan, add in the chopped garlics and saute together with the crayfish for a few minutes.
6. Add in the fresh tomato paste
and toss it through.
7. Combine the cooked fusilli and scallops with the sauce and mix well.
8. Lastly, add in salt, pepper and parsley flakes, combine all well.
9. Serve immediately and enjoy.
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