Basil & Scallop Pasta Salad

This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 8  ounces  twisted  egg noodles
• 4  cups broccoli florets, cut into 1 inch pieces
• 1  lb scallops, cut into 1/4 inch slices
• 1⁄4 cup lemon juice
• 1⁄4 cup white wine vinegar
• 1⁄2 cup olive oil
• 1⁄2 cup  salad oil
• 1  teaspoon dry mustard
• 1  teaspoon sugar
• 1  clove garlic, minced or pressed
• 1  cup  finely chopped fresh basil leaf
•  salt and pepper

Directions

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