Scallop and shrimp pasta salad

Yield: 6 Servings

Measure Ingredient
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 pur‚e (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 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.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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