Scallop and Shrimp Pasta Salad
| Yield: | 6 Servings |
| Categories: | Salad |
| 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 |
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