RECIPE TITLE "Cold Fusilli with Scallops,
Olives, and Roasted Red Peppers"
recipe from The Good Food: Soups, Stews, and Pastas Copyright© 1994 by Daniel Halpern
Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
serves 4-6 --- easy
1cup freshly squeezed lime
2 cloves garlic, minced
Peel of 1/2 lemon
3/4 pound sea scallops, quartered
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 pound fusilli
1/4 cup olive oil
2 roasted red peppers, cut into
1 by 1/2-inch pieces
1/2pound black olives, pitted
and quartered (use Kalamata
2tablespoons chopped fresh
basil (do not use dried basil;
if necessary, substitute
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1. In a mixing bowl, combine the lime juice, garlic, lemon peel, and scallops. Cover and refrigerate for at least 5 hours.
2. When you are ready to prepare the fusilli, in a kettle bring 5 quarts water to a boil and add 1 tablespoon of salt and the vegetable oil. Add the fusilli, stir, and cook until al dente. Be sure not to overcook the fasilli; it is important that it remain firm. Drain thoroughly and place in a bowl. Toss with the olive oil and allow to come to room temperature.
3. In a large serving bowl, combine the red peppers, capers, olives, salt and pepper to taste, and toss gently. Remove the scallops from their liquid, and add them to the serving bowl with the fusilli and basil. Toss again and serve immediately.