| 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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