Scallop And Pasta Salad
|Bay scallops||1 1⁄2 Pound, halved|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Macaroni shell||3⁄4 Pound (Uncooked)|
|Vegetable oil||1 Teaspoon|
|Diced sweet red pepper||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Diced purple onion||2 Tablespoon|
|Jalapeno pepper||1 , seeded and minced|
|Water||1⁄4 Cup (4 tbs)|
|Rice vinegar||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
Place scallops in boiling water to cover,- reduce heat and simmer 4 minutes.
Transfer scallops to a glass bowl.
Pour lemon juice and lime juice over scallops.
Cover and marinate in refrigerator at least 4 hours.
Cook macaroni according to package directions, omitting salt and fat; drain.
Rinse with cold water, and drain well.
Place macaroni in a large bowl.
Add vegetable oil, and toss gently.
Drain scallops; add scallops, sweet red pepper, and next 4 ingredients to macaroni.
Combine water, vinegar, olive oil, mustard, salt, and pepper; stir with a wire whisk until blended.
Pour over macaroni mixture, and toss gently.
Garnish with fresh cilantro sprigs,