Scallop and Shrimp Pasta Salad

Scallop and Shrimp Pasta Salad Ingredients

1 lb Medium-sized raw shrimp;	3 -(up to)
1 lb Bay scallops; rinsed	4 tb Fresh lemon juice
1/2 lb Shell shape pasta	1/8 -(up to)
1 c Frozen peas; rinsed and	1/4 c Basil pur?e (see
1/2 c Diced sweet red pepper (if	Salt to taste
1/2 c Minced purple onion	Freshly ground black pepper
1/4 -(up to)	1/2 c Pitted and sliced ripe
1/2 c Olive oil (best quality)

Instructions for Scallop and Shrimp Pasta Salad

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.) From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Lemon	Olive Oil	Onion
Pasta	Salt	Scallop	Shrimp

Salads Basil Olive oil Onion Peas Shrimp Lemon Lunch

for flavor and categorization

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