BASIL & SCALLOP PASTA SALAD
This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.
Provided by James Craig
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions.
- Drain, rinse with cold water and let drain.
- Pour 1/4 inch water in a 12 inch frying pan.
- Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
- Drain& immerse in ice water to cool; drain and set aside.
- Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
- Drain& add to the broccoli.
- Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
- Gently mix the noodles, broccoli, scallops, and dressing.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 831.9, Fat 58, SaturatedFat 8.3, Cholesterol 85.4, Sodium 216, Carbohydrate 50.4, Fiber 2.5, Sugar 2.6, Protein 29.8
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