Recipes

Pasta Seafood Salad
  • Ingredients
  • 1 pound dry or 1 full load of fresh fusilli
  • 1 pound bay scallops
  • 2-1/2 cups clam juice
  • 1/4 cup Herbed Anchovy Pesto
  • 1/4 cup virgin olive oil
  • 2 teaspoons wine vinegar
  • juice of one fresh lemon
  • 1/2 pound fresh crab meat (leg meat preferable)
  • 1 tablespoon minced red onion
  • 2 cups diced, peeled ripe tomatoes,well-drained
  • 1/2 cup chopped fresh parsley leaves
  • leaf lettuce
  • freshly grated Parmesan cheese
  • lemon wedges
Directions
  1. Cook the pasta until it is al dente
  2. Drain thorough- ly, toss with a small amount of olive oil and set aside
  3. To make dressing, whisk together Herbed Anchovy Pesto, olive oil, vinegar, and lemon juice. Rinse the scallops
  4. Bring the clam juice to a sim- mer
  5. Add the scallops and poach for 3-4 minutes, until just cooked
  6. Drain the scallops and allow to cool in the refrigerator
  7. Rinse crab meat in cold water and drain
  8. Add the scallops, crab meat, red onion, tomatoes, and parsley to the pasta
  9. Combine with the Herbed Anchovy Dressing and toss gently
  10. Serve cold on a bed of leaf lettuce and garnish with lemon wedges
  11. Serves 6 to 8.


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