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Scallop And Pasta Salad

Diet.Chef's picture
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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,

Recipe Summary

Difficulty Level: 
Main Dish

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