Pasta Salad With Sea Scallops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The fat content in this scallops, spinach, and pea pasta salad is minimal because the orange and white wine vinegar dressing is made without any oil. Ingredients:
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 shell macaroni |
8 ounces fresh or frozen sea scallops |
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 red sweet pepper |
Directions:
1. 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.
2. Cook macaroni according to package directions; drain. Rinse with cold water; drain again.
3. 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.
4. 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
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