Scallop And Shrimp Pasta Salad
| 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 |
| 1/4 | up to | |
| 1/2 | c | Olive oil, best quality |
| 3 | up to | |
| 4 | T | Fresh lemon juice |
| 1/8 | up to | |
| 1/4 | c | Basil pure, 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 pure. 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 Pure: 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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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 1338.7mg
Potassium: 283.3mg
Carbohydrates: 18.1g
Fiber: 1.7g
Sugar: 2.1g
Protein: 7.4g