Pennine and Scallops Salad
|Bay scallops||1 Pound|
|Dry white wine||2 Cup (32 tbs)|
|Pennine||2 Cup (32 tbs), cooked al dente, drained, and cooled (Small "Pens" Or "Feathers)|
|Celery tender rib||1 , scraped, diced|
|Minced white onion||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Pint|
|Crisp bibb leaves/Boston lettuce leaves||4|
|Chopped dill||2 Tablespoon|
In a saucepan, over medium heat, simmer the scallops in the wine, for 10 minutes, or until firm but still tender.
Do not overcook.
Drain and cool.
In a bowl combine the pasta, scallops, celery, and onion.
In another bowl, thoroughly mix the salt, mustard, dill weed, horseradish, chili sauce, and sour cream.
Gently mix this into the pasta mixture, tossing to blend.
Taste for seasoning.
Serve spooned on the lettuce leaves.
Garnish with fresh dill.