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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
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 PeelingTo 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
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
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Reviewed on Feb. 27, 2008 by justmbeth
I gave this a middle of the road rating. It may have been the quality of the scallops I used.
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