Recipe - Scallop And Shrimp Pasta Salad

1 pound Mediumsized raw shrimp;
shelled and deveined
1 pound Bay scallops; rinsed
One half pound Shell shape pasta
1 cup Frozen peas; rinsed and
patted dry (do not cook)
One half cup Diced sweet red pepper (if
not available; use
pimiento)
One half cup Minced purple onion
One fourth (up to)
One half cup Olive oil (best quality)
3 (up to)
4 tablespoon Fresh lemon juice
1/8 (up to)
One fourth cup Basil pur‚e (see
instructions)
Salt to taste
Freshly ground black pepper
to taste
One half cup Pitted and cut or sliced up ripe
olives

Bring a large pot of salted water to boil, drop in shrimp (before shelling
and deveining) and scallops. Cook 1 minute, then drain immediately. Bring a
second pot of salted water to a boil. Drop in the pasta and cook until
tender. Drain. Toss pasta and seafood, that has been shelled and deveined,
in large bowl. Add the peas, red pepper and onion. In a small bowl, whisk
the olive oil, lemon juice and basil pur‚e. Season with salt and pepper.
Pour over the salad and toss well. Mound the salad on a serving platter
over lettuce leaves and scatter the olives over it. Serve immediately, or
cover and refrigerate. Allow the salad to return to room temperature before
serving.

Basil Pur‚e: Process or blend 7 cups of washed and dried fresh basil
leaves with 3 to 4 Tablespoons olive oil. Cover and refrigerate, or freeze.
Yield: 6 servings.

NANCY EAKIN DICKINS

(MRS. ROBERT D., JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.