| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Calamari; cleaned |
| 1/2 |
lb |
Sea scallops |
| 1/2 |
lb |
Shrimp; peeled & deveined |
| 1 |
c |
Celery; diced 1/4" |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
ts |
Lemon zest; finely grated |
| 6 |
ts |
Fresh lemon juice |
| 2 |
ts |
Garlic; minced |
| 1/2 |
c |
Fresh basil leaves; coarsely torn |
| 2 |
tb |
Coarsely ground black pepper |
| 8 |
oz |
Uncooked medium-sized pasta shells |
INSTRUCTIONS
Cut the calamari sacs into 1/4 inch rings. Trim the tenacles, halving any
long ones. Quarter the scallops and cut the shrimp into thirds.
Cook the calamari in boiling salted water for 20 to 30 minutes, or until
tender. Drain and place in a large bowl.
Cook the scallops and the shrimp together in boiling salted water for 1
minute. Drain and add to the calamari.
Add the celery, olive oil, lemon zest and juice, garlic, basil and parsley.
Season with salt and pepper.
Shortly before serving, bring a large pot of salted water to boil and cook
the shells according to package directions. Drain and toss with the seafood
sauce. Serve immediately.
Serves 4. Per serving: 663 calories, 51g carbohydrates, 44g protein, 31g
fat,
369 mg cholesterol.
* Since we don't prepare calamari every day, it's a good idea to taste-test
as it cooks so that it doesn't get overdone and become rubbery. Look for
medium- sized pasta shells for this recipe.
Published in Parade Magazine 4/26/98
Typed and Busted by Carriej999@AOL.com
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 26,
1998
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