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.
Scallop Pasta Salad
Scallop Pasta Salad
Prep Time
10 min
Cook Time
10 min
Yield
2 servings
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.
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