Scallops And Pasta Salad Recipe

Name: Scallops And Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon finely shredded orange peel; 1/3 cup orange juice; 1/4 cup white wine vinegar; 2 tablespoons powdered fruit pectin; 1 tablespoon sugar; 6 ounces dried medium pasta shells; 8 ounces sea scallops (fresh or frozen); 2 cups water; 4 cups torn fresh spinach; 1 cup frozen peas; 1/2 cup coarsely chopped red onion; 1/2 cup thinly sliced celery; 1/3 cup chopped sweet red pepper

Servings: persons

1 teaspoon finely shredded orange peel
1/3 cup orange juice
1/4 cup white wine vinegar
2 tablespoons powdered fruit pectin
1 tablespoon sugar
6 ounces dried medium pasta shells
8 ounces sea scallops (fresh or frozen)
2 cups water
4 cups torn fresh spinach
1 cup frozen peas
1/2 cup coarsely chopped red onion
1/2 cup thinly sliced celery
1/3 cup chopped sweet red pepper

1
For Dressing:
2
In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
3
Cover and chill at least 3 hours or up to 24 hours.
4
Cook macaroni according to package directions; drain.
5
Rinse with cold water; drain again.
6
Meanwhile, thaw scallops, if frozen.
7
Cut any large scallops in half.
8
Bring water to boiling; add scallops.
9
Return to boiling.
10
Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
11
Drain.
12
Rinse under cold running water.
13
For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
14
Stir dressing; pour over salad.
15
Toss to coat.
16
Makes five 2-cup servings.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon finely shredded orange peel, 1/3 cup orange juice, 1/4 cup white wine vinegar, 2 tablespoons powdered fruit pectin, and more.

Yes, Scallops And Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallops And Pasta Salad

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