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| Makes 6-8 servings 1½ pounds sea scallops 1½ teaspoons Frank's Seafood Seasoning 1½ teaspoons chives 1 12 oz. package colorful seashell pasta, cooked 1 cup frozen peas, thawed 1 cup cherry tomatoes, cut in half 1 small red onion, chopped 1/3 cup chopped, fresh parsley DRESSING ½ cup olive oil ¼ cup red wine vinegar 2 tablespoons lemon juice 1 tablespoon basil ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper |
 1. Sprinkle about 1½ teaspoons each seafood
seasoning and chives over scallops and stir
thoroughly; then steam scallops covered with
boiling water and vinegar. Scallops are done
when they turn opaque white throughout.
2. Combine scallops, pasta, peas, tomatoes, onions and parsley in a large salad bowl; toss. Cover and refrigerate until ready serve. 3. FOR DRESSING: Combine oil, vinegar, lemon juice, basil, salt, garlic powder and pepper in a shaker or a jar (with a tight fitting lid); shake well. Pour dressing over salad immediately before serving. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||