This salad is a combination of some of my favorite seafood...Lump crab meat, shrimp, and scallops. I was inspired by a local restaurant's seafood dish. I love making it on a Friday and it gets better as the weekend moves on. Recipe follows:
Ingredients
1/2lb. Fusilli pasta or your favorite shape
1 yellow pepper, diced
1 pint cherry tomatoes, cut in half
2 spring , white and green parts, sliced thin
1/2 medium red onion, diced Small
1/2lb, sea scallops,sliced in half
1/2lb. roasted shrimp,sliced in half long ways
12oz. lump crab meat
2tbsp. chopped fresh Italian parsley
2tbsp. chopped fresh dill
1/2 large lemon, juiced
Dressing
3 Tbsp. white wine vinegar
1/2tsp. Djon mustard
1/2tsp. minced garlic
3/4tsp. Kosher salt
1/4tsp. fresh ground black pepper
1/2 cup good olive oil
Whisk all ingredients except olive oil, add oil slowly, whisk until well combined.
Directions
Cook pasta El Dente. While warm toss with the dressing. Set aside. When cool add prepared vegetables and herbs. Add crabmeat and roasted shrimp, after cooling . Saute scallops in olive oil, cool and add to salad.Toss all ingredients together gently.Cover and refrigerate for 2 or more hours. Serve at room temperture.
Note
Previous post gives directions to perfect roasted shrimp.
Enjoy!
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