Ingredients

1 1/2 pounds calico or bay scallops
1 teaspoon salt
1 teaspoon paprika
1 teaspoon minced garlic
1/2 teaspoon white pepper
2 cups cooked ziti, or other tubular pasta
1 cup chopped yellow bell pepper
1/2 cup chopped water chestnuts
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup quartered artichoke hearts, drained
1/4 cup finely chopped red cabbage
1/2 cup Caesar salad dressing

Directions

1. Preheat Broiler. Rinse scallops to remove any remaining shell particles. In a small bowl, combine salt, paprika, garlic and pepper; mix well. Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture. Broil scallops 4 to 6 inches from heat for about 4 to 6 minutes or until they are opaque in the center. Remove from heat and cool.
2. In a large serving bowl, combine pasta, bell pepper, water chestnuts, celery, green onions, artichoke hearts and cabbage; mix well. Add cooled scallops and dressing, turning to coat.

This pasta salad can be served cold or at room temperature. Serve on a bed or crisp leaf lettuce.

Scallop Pasta Salad
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