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~Scallop and Shrimp Pasta Salad~




Source of Recipe


~Cookbook~


List of Ingredients




1 lb Medium-sized raw shrimp (shelled and deveined)
1 lb Bay scallops, rinsed
1/2 lb Shell shape pasta
1 cup frozen peas, rinse and pat dry (do not cook)
1/2 cup diced sweet red pepper (if not available use pimiento)
1/2 cup minced purple onion
1/2 cup olive oil (best quality)
4 tablespoons fresh lemon juice
1/4 cup basil puree (see-instructions)
Salt to taste Freshly ground black pepper-to taste
1/2 cup pitted and sliced ripe-olives






Recipe



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. Shell and devein shrimp Toss pasta, shrimp and scallops in large bowl. Add the peas, red pepper and onion.

In a small bowl, whisk the olive oil, lemon juice and basil puree. 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 Puree: 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.