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Scallop and Shrimp Pasta Salad



  • Prep Time: N/A
  • Cooking Time: N/A

Scallop and Shrimp Pasta Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.)

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
1/4 -(up to)
1/2 c Olive oil (best quality)
3 -(up to)
4 tb Fresh lemon juice
1/8 -(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

Serves:

6 Servings

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