Recipe Collection
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Recipe: Scallop and Shrimp Pasta Salad
Categories: Salad
Yield: 6 Servings
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 pure (see
-- instructions)
Salt to taste
Freshly ground black pepper
-- to taste
1/2 c 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: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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