Scallop Pasta Salad Recipes

SEAFOOD PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
• While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
• In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

SPECIAL SCALLOP SALAD

Steps:

• Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

SCALLOPS AND PASTA SALAD

Steps:

• For Dressing:
• In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
• Cover and chill at least 3 hours or up to 24 hours.
• Cook macaroni according to package directions; drain.
• Rinse with cold water; drain again.
• Meanwhile, thaw scallops, if frozen.
• Cut any large scallops in half.
• Bring water to boiling; add scallops.
• Return to boiling.
• Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
• Drain.
• Rinse under cold running water.
• For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
• Stir dressing; pour over salad.
• Toss to coat.
• Makes five 2-cup servings.

SCALLOP SALAD

Steps:

• Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
• Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
• Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.

BASIL & SCALLOP PASTA SALAD

Steps:

• Cook noodles according to package directions.
• Drain, rinse with cold water and let drain.
• Pour 1/4 inch water in a 12 inch frying pan.
• Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
• Drain& immerse in ice water to cool; drain and set aside.
• Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
• Drain& add to the broccoli.
• Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
• Gently mix the noodles, broccoli, scallops, and dressing.
• Season to taste with salt and pepper.

SEAFOOD PASTA SALAD

Steps:

• Cook noodles as directed on package, then drain and cool them.
• Add onions, celery, green pepper, shrimp and imitation crabmeat and mix together well.
• Mix mayonnaise and French dressing together, then stir into mixture.
• Add Old Bay seasoning, parsley flakes, salt and pepper and stir well.
• Best if made ahead of time and refrigerated several hours or overnight.

LINDA'S SEAFOOD PASTA SALAD

Steps:

• Cook pasta according to pkg. directions.
• Drain, and rinse in cold water.
• Immediately toss with lemon juice.
• Mix in the remaining ingredients.
• Chill for several hours.
• Serve on a bed a lettuce.