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SATELLITE BEACH SALAD

6 servings

1 1/2 pounds Florida calico or bay scallops

1 teaspoon salt
1 teaspoon paprika
1 teaspoon minced Florida garlic
1/2 teaspoon white pepper

2 cups cooked ziti, or other pasta
1 cup chopped Florida yellow bell pepper
1/2 cup chopped water chestnuts
1/2 cup finely chopped Florida celery
1/2 cup chopped Florida green onions
1/2 cup Caesar dressing

1/2 cup chopped Florida red cabbage
1/2 cup quartered artichoke hearts (in water)


Rinse scallops to remove any remaining shell particles.
In large bowl combine salt, paprika, garlic and pepper and mix well.

Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture.

Broil scallops 4 to 6 inches from heat for 6 to 8 minutes or until they are opaque in the center. Remove from heat and cool in the refrigerator.

Combine pasta, bell pepper, water chestnuts, celery, onions and dressing; mix well.

Add cooled scallops to the pasta mixture and mix well.
Garnish with the artichoke hearts and red cabbage.

Nutritional Information: Calories: 281.55, Protein: 25.41 g, Carbohydrates: 39.76 g, Fat total: 1.66 g, Saturated fat: .21 g, Percent calories from fat: 5%, Cholesterol: 37.42 mg
 
Courtesy of the Florida Department of Agriculture and Consumer Services
 - www.florida-agriculture.com/

 

 

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