Scallop and Shrimp Pasta Salad

Ready in 1 hour

Try this Scallop and Shrimp Pasta Salad recipe, or contribute your own. "Basil" and "Salads" are two of the tags cooks chose for Scallop and Shrimp Pasta Salad.

Top-ranked recipe named "Scallop and Shrimp Pasta Salad"


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

Original recipe makes 6 Servings



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 G Internet, G Internet.

Calories Per Serving: 15 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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