- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 298.7
- Total Fat: 9.1 g
- Cholesterol: 15.0 mg
- Sodium: 81.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.0 g
- Protein: 14.6 g
Heirloom Tomato and Herb Pasta Salad With ScallopsSubmitted by: GRATEFULSNED
IntroductionTaken from Gourmet Magazine, September 2009 Taken from Gourmet Magazine, September 2009
1/4 cup extra-virgin olive oil
1/3 cup crème fraiche
1 tablespoon white-wine vinegar
1 pound fresh bay scallops
1 to 1 1/2 teaspoons sugar (optional)
2 pounds mixed heirloom tomatoes
2 tablespoons finely chopped shallot (from 1 medium)
1 pound fusilli or other short spiral pasta
3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon
Read More http://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Herb-Pasta-Salad-354991#ixzz0tUxNdVan
Separately saute scallops until fully cooked.
While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. Drain in a colander and immediately add to tomato mixture and scallops, tossing to combine. Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GRATEFULSNED.