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Title: 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 pur‚e (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 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.)
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