Pasta Salad With Scallops Recipes

Steps:

• In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours. , Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, salt and pepper.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Steps:

• 1. Sautte scallops in butter in a large skillet over medium heat 3 to 4 minutes or until the scallops are opaque. Drain and set aside.
• 2. Cook the macaroni according to the package instructions. Drain. Rinse with cold water, and drain well.
• 3. Combine the reserved scallops, macaroni, oranges, garbanzo beans, snow peas, and green onions in a large bowl.
• 4. Combine the oil and the next 5 ingredients in a glass jar. Shake well until combined. Pour the dressing over the macaroni mixture. Toss gently.
• 5. Cover and chill. Serve on lettuce leaves. Sprinkle with the sunflower kernels.

Steps:

• Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately.
• Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain.
• Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained).
• Add the peas (no need to cook them), red pepper, and onion, and toss.
• Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary.
• Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives.
• Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.