Scallop Pasta Salad Recipe

Scallop Pasta Salad Recipe photo by Taste of Home

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If you're a scallop-lover, you'll really enjoy this chilled pasta salad seasoned with lemon juice, olive oil and red wine vinegar. "You can serve it hot, too," notes Bernadette Johnson of Woodstock, Georgia.

This recipe is:

Quick

Diabetic Friendly

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Scallop Pasta Salad Recipe

Prep: 10 min. + chilling Cook: 10 min.

Yield: 2 Servings

10 10 20

Ingredients

1/2 pound bay scallops
1 tablespoon lemon juice
1 large tomato, peeled, seeded and chopped
4 green onions, sliced
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 ounces uncooked angel hair pasta, broken in half
1/8 teaspoon salt
Coarsely ground pepper to taste

Directions

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. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving equals 297 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 345 mg sodium, 31 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Scallop Pasta Salad in Cooking for 2 Winter 2008, p37

Quick and Easy Peeling

To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina