"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

WARM SHRIMP AND SCALLOP PASTA SALAD Recipe

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This recipe for WARM SHRIMP AND SCALLOP PASTA SALAD, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons peanut oil
1/2 pound method shrimp (16 to 20
per pound), peeled and deveined
1/2 pound scallops
Salt to taste
1 red bell pepper, seeded,
membranes removed, and cut into julienne strips
1 yellow bell pepper, seeded,
membranes removed, and cut into julienne strips
1 small carrot, peeled and cut into julienne strips
1 small jicama, peeled and cut into julienne strips
1 small zucchini (only part that has green skin attached), cut into
julienne strips
2 halves dried pears, cut into fine julienne strips

Directions:
Directions:
Heat oil in a medium sauté pan over medium-high heat.

Season shrimp and scallops lightly with salt Sauté shrimp for 2 minutes, add scallops, and sauté 2 more minutes. Remove from heat and keep warm.

Toss together vegetables, pear halves, and rotelle. Set aside. Combine herbs, shallot, garlic, vinegar, and oil; mix well. Add vinegar mixture, shrimp and scallops to pasta mixture and toss well to blend.

Season to taste with additional salt, pepper, and lemon juice. Place equal portions on eight salad plates and serve immediately.

Advance Preparation:
1. Pasta may be cooked and drained several hours ahead and tossed lightly

Number Of Servings:
Number Of Servings:
8

 

 

 

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