directions
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1
Cook the pasta until it is al dente
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2
Drain thorough- ly, toss with a small amount of olive oil and set aside
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3
To make dressing, whisk together Herbed Anchovy Pesto, olive oil, vinegar, and lemon juice. Rinse the scallops
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4
Bring the clam juice to a sim- mer
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5
Add the scallops and poach for 3-4 minutes, until just cooked
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6
Drain the scallops and allow to cool in the refrigerator
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7
Rinse crab meat in cold water and drain
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8
Add the scallops, crab meat, red onion, tomatoes, and parsley to the pasta
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9
Combine with the Herbed Anchovy Dressing and toss gently
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10
Serve cold on a bed of leaf lettuce and garnish with lemon wedges
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11
Serves 6 to 8.
Pasta Seafood Salad
ingredients
- 1 pound dry or 1 full load of fresh fusilli
- 1 pound bay scallops
- 2-1/2 cups clam juice
- 1/4 cup Herbed Anchovy Pesto
- 1/4 cup virgin olive oil
- 2 teaspoons wine vinegar
- juice of one fresh lemon
- 1/2 pound fresh crab meat (leg meat preferable)
- 1 tablespoon minced red onion
- 2 cups diced, peeled ripe tomatoes,well-drained
- 1/2 cup chopped fresh parsley leaves
- leaf lettuce
- freshly grated Parmesan cheese
- lemon wedges