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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 5 |
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The fat content in this scallops, spinach, and pea pasta salad is minimal because the white wine vinegar and orange dressing is made without any oil. Cook time is chill time. 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 |
Directions:
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.
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