Seafood Curry Pasta

150 g scallops
200 g deveined large shrimp
½ onion, thinly sliced
6 mushrooms, sliced
3 tbsp sun dried tomatoes in oil, drained
1½ tsp curry powder
½ cup pineapple juice
¼ tsp SIDS CRAZY LEMON
285 g can cream of mushroom soup
370 ml can evaporated milk
350 g penne, for day of serving

Method #1:
Place the scallops and shrimp into a medium resealable bag and seal. It's important to have these in a separate bag for two reasons.
The First is that they require less cook time than the other ingredients and you don't want to ruin this beautiful dish by having overcooked seafood in it.
The Second is because the acidity in the pineapple juice can begin to cook the seafood if it marinates together and that would be a culinary tragedy!
Place SIDS CRAZY LEMON and all the other ingredients, except for the pasta, in a large resealable bag. Squish together to combine. Remove excess air and seal. Staple both bags together above the seal then freeze.
On the day of cooking, take the bag out of the freezer to thaw.
Cook pasta according to package instructions. Drain and set aside.
While the pasta is cooking, heat the large bag of ingredients in a frypan over medium heat for 7 minutes.
Add the seafood to the pan and heat until cooked through then serve over the pasta.
Method #2 (shorter version):
Place the scallops and shrimp in a medium resealable bag and seal.
Cook the pasta to slightly under what the package directions suggest then drain. (You don't want it to become too mushy which is why you want the pasta slightly under-cooked)
Mix the pasta and the other ingredients together and add them all to a large resealable bag then seal.
Staple the two bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer to thaw.
Heat the main bag of ingredients in a large pan over medium heat for 10-12 minutes, stirring often.
Add the scallops and shrimp to the pasta in the pan and heat until cooked through.