Scallop and Penne Salad
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and keeps well for 2-3 days.
Ingredients
| 1 spray Spray olive oil |
| 8 ounces Crimini mushrooms (sliced) |
| 3 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free penne) |
| 4 tsp. Olive oil |
| 1 tsp. Dried rosemary (or 1 Tbsp. fresh) |
| 1 medium Zucchini (cut into large dice) |
| 2 Medium stalk Celery, raw (diced) |
| 8 large Green olives (coarsely chopped) |
| 1 to taste Black pepper |
| 8 Ounce Sea scallops |
Instructions
While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.
When the mushrooms are done add them to the penne and toss well.
Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 - 4 minutes and add them to the penne and mushrooms. Toss well.
Add the celery, green olives, salt, and pepper and toss well.
Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 - 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.
Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Roasted criminis are an easy and inexpensive way to add maximum flavor to a dish. Sauteeing them like this until they are well caramelized is the key. The combination of the umami flavor in the mushrooms, the sweetness of the scallops and the richness of the olives combines well with the pasta for a great salad.