Yield: 6 Servings
|1 pounds||Medium-sized raw shrimp; shelled and deveined|
|1 pounds||Bay scallops; rinsed|
|½ pounds||Shell shape pasta|
|1 cup||Frozen peas; rinsed and patted dry (do not cook)|
|½ cup||Diced sweet red pepper (if not available; use pimiento)|
|½ cup||Minced purple onion (up to)|
|½ cup||Olive oil (best quality) (up to)|
|4 tablespoons||Fresh lemon juice (up to)|
|¼ cup||Basil pure (see instructions)|
|\N \N||Salt to taste|
|\N \N||Freshly ground black pepper to taste|
|½ cup||Pitted and sliced ripe olives|
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .