Scallop Pasta Salad Recipes

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SCALLOPS AND PASTA SALAD



Scallops and Pasta Salad image

The fat content in this scallops, spinach, and pea pasta salad is minimal because the white wine vinegar and orange dressing is made without any oil. Cook time is chill time.

Provided by Annacia

Categories     Spring

Time 3h30m

Yield 5 serving(s)

Number Of Ingredients 13

1 teaspoon finely shredded orange peel
1/3 cup orange juice
1/4 cup white wine vinegar
2 tablespoons powdered fruit pectin
1 tablespoon sugar
6 ounces dried medium pasta shells
8 ounces sea scallops (fresh or frozen)
2 cups water
4 cups torn fresh spinach
1 cup frozen peas
1/2 cup coarsely chopped red onion
1/2 cup thinly sliced celery
1/3 cup chopped sweet red pepper

Steps:

  • For Dressing:
  • In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
  • Cover and chill at least 3 hours or up to 24 hours.
  • Cook macaroni according to package directions; drain.
  • Rinse with cold water; drain again.
  • Meanwhile, thaw scallops, if frozen.
  • Cut any large scallops in half.
  • Bring water to boiling; add scallops.
  • Return to boiling.
  • Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
  • Drain.
  • Rinse under cold running water.
  • For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
  • Stir dressing; pour over salad.
  • Toss to coat.
  • Makes five 2-cup servings.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

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.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

SEAFOOD PASTA SALAD



Seafood Pasta Salad image

Something different that's great for picnics. My family begs for it all year!

Provided by flwrpwr60

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 5h35m

Yield 8

Number Of Ingredients 10

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
  • While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
  • In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g

PASTA SEAFOOD SALAD



Pasta Seafood Salad image

This recipe is adapted from a Silver Palate cookbook; the main difference is that I took out the squid rings! I've been making it for 20 years. It's a delicious spring or summer dinner, and is a pretty company dish. Serve with a lettuce & tomato salad, and a loaf of crusty bread - sublime! It's easy to make, and is quick unless you have to shell the shrimp. You can use any type of pasta, but the small shells are best because when the salad gets mixed together, the peas nestle into the shells and look very cute!

Provided by appleydapply

Categories     Summer

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb medium raw shrimp, shelled and deveined
1 lb bay scallop, rinsed
1/2 lb small shell pasta (or another interesting shape such as twists)
1 cup frozen tiny peas, thawed
1/2 cup diced sweet red pepper
1/2 cup purple onion, finely chopped
1/2 cup olive oil
1 cup fresh basil leaf
3 tablespoons lemon juice (freshly squeezed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Greek olive

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.

Nutrition Facts : Calories 504.1, Fat 23, SaturatedFat 3.2, Cholesterol 140, Sodium 653.3, Carbohydrate 38.7, Fiber 3.7, Sugar 3.3, Protein 34.9

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