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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:
35mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@James Craig
Contributor
@James Craig
Contributor
"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."
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  1. James Craig
    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.
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