| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Medium-sized raw shrimp; shelled and deveined |
| 1 | lb | Bay scallops; rinsed |
| 1/2 | lb | Shell shape pasta |
| 1 | c | Frozen peas; rinsed and patted dry (do not cook) |
| 1/2 | c | Diced sweet red pepper (if not available; use pimiento) |
| 1/2 | c | Minced purple onion (up to) |
| 1/2 | c | Olive oil (best quality) (up to) |
| 4 | tb | Fresh lemon juice (up to) |
| 1/4 | c | Basil pur.e (see instructions) |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
| 1/2 | c | Pitted and sliced ripe olives |
INSTRUCTIONS
Bring a large pot of salted water to boil, drop in shrimp (before shelling and deveining) and scallops. Cook 1 minute, then drain immediately. Bring a second pot of salted water to a boil. Drop in the pasta and cook until tender. Drain. Toss pasta and seafood, that has been shelled and deveined, in large bowl. Add the peas, red pepper and onion. In a small bowl, whisk the olive oil, lemon juice and basil pur.e. Season with salt and pepper. Pour over the salad and toss well. Mound the salad on a serving platter over lettuce leaves and scatter the olives over it. Serve immediately, or cover and refrigerate. Allow the salad to return to room temperature before serving. Basil Pur.e: Process or blend 7 cups of washed and dried fresh basil leaves with 3 to 4 Tablespoons olive oil. Cover and refrigerate, or freeze. Yield: 6 servings. NANCY EAKIN DICKINS (MRS. ROBERT D., JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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