Name: Seafood Pasta Salad With Basil Cream
Ingredients: 1/2 lb Rotini or fettuccine,broken; 1/4 c Light olive oil; 2 tb White wine vinegar; 1 ts Red wine vinegar; Salt and pepper to taste; 8 Thin asparagus spears, cut in 1 1/2" pieces; 1 1/4 c Broccoli florets; 3 Scallions, minced; 1 c Cherry tomatoes; 1 1/4 c Tiny peas (fresh or frozen) or snow peas(blanched and halved); 1 lb Bay scallops; 1 lb Large shrimps, cooked, shelled, and deveined; 1/4 c Olive oil; 1 tb White wine vinegar; 1 tb Red wine vinegar; 1 sm Clove garlic, minced; 1 Scallion, minced; Salt and pepper to taste; 1/4 c White wine vinegar; 1 tb Dijon mustard; 1/4 c Tightly packed fresh basil; (or 1-3 tbsp. dried); 1 Clove garlic; 1/4 c Vegetable oil; 2 tb Chopped fresh parsley; 1/4 c Whipping cream; 1/2 c Sour cream

Jesus said that we will know the truth about Himself only if we are willing to do His will, that is, if we allow ourselves to be changed by the truths we find in Scripture. He said, 'If any man's will is to do His will (that is, if he determines to do it), he shall know whether the teaching is from God or whether I am speaking on my own authority' (John 7:17). We must not assume that we will be able fully to understand any passage of Scripture unless we are willing to be changed by it.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy		Seafood, Pasta, Salads, Appetizers	6	Servings

INGREDIENTS

1/2	lb	Rotini or fettuccine,broken
1/4	c	Light olive oil
2	tb	White wine vinegar
1	ts	Red wine vinegar
		Salt and pepper to taste
8		Thin asparagus spears, cut in 1 1/2" pieces
1 1/4	c	Broccoli florets
3		Scallions, minced
1	c	Cherry tomatoes
1 1/4	c	Tiny peas (fresh or frozen) or snow peas(blanched and halved)
1	lb	Bay scallops
1	lb	Large shrimps, cooked, shelled, and deveined
1/4	c	Olive oil
1	tb	White wine vinegar
1	tb	Red wine vinegar
1	sm	Clove garlic, minced
1		Scallion, minced
		Salt and pepper to taste
1/4	c	White wine vinegar
1	tb	Dijon mustard
1/4	c	Tightly packed fresh basil
		(or 1-3 tbsp. dried)
1		Clove garlic
1/4	c	Vegetable oil
2	tb	Chopped fresh parsley
1/4	c	Whipping cream
1/2	c	Sour cream

INSTRUCTIONS

[email protected]
MARINADE FOR SEAFOOD
DRESSING
The pasta, vegetables and dressing can be prepared 1 to 2 days ahead and
kept in the refrigerator.  The seafood should be prepared the day of
serving.
Cook pasta in boiling, salted water until al dente.  Drain.  Toss with oil,
vinegars, salt and pepper.  Refrigerate.  Cook asparagus and broccoli until
tender-crisp.  Drain and cool in running cold water; drain again. Combine
scallions with tomatoes.  Steam fresh peas slightly or use defrosted,
uncooked frozen peas.  Store each vegetable in separate containers in the
refrigerator.  Several hours before serving, rinse scallops. Place in
saucepan and add water to just cover. Bring to a boil and simmer for a few
minutes until opaque and tender; drain. Combine marinade ingredients; toss
with scallops and shrimps. Refrigerate. For dressing, combine vinegar,
mustard, basil and garlic in food processor or blender. Mix until almost
smooth.  Add oil gradually, then parsley, whipping cream and sour cream.
Blend until smooth.  Refrigerate.
Thirty minutes before serving, stir dressing.  Combine pasta, vegetables,
seafood and dressing; toss until coated.
Serves 6 generously *Chicken may be substituted for the seafood. Use 6 half
breasts of chicken (skinned, boned and cooked). Cut in bite-sized pieces.
Source: Good Friends Cookbook.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<[email protected]> on Feb 16, 1999

A Message from our Provider:

“A family altar can alter a family.”