Heirloom Tomato and Herb Pasta Salad With Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/4 cup extra-virgin olive oil 1/3 cup crème fraiche 1 tablespoon white-wine vinegar 1 pound fresh bay scallops1 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 https://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Herb-Pasta-Salad-354991#ixzz0tUxNdVan
Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Coarsely chop tomatoes and toss with shallot and dressing. Marinate until ready to use, at least 10 minutes.
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.
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.
Nutritional Info 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
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