Seafood Recipes Fresh from Florida cookbook logoFresh from Florida sun

Satellite Beach Salad..satellite beach salad

1 pounds Florida calico or bay scallops cup chopped water chestnuts
1 teaspoon salt cup finely chopped Florida celery
1 teaspoon paprika cup chopped Florida green onions
1 teaspoon minced Florida garlic cup Caesar dressing
teaspoon white pepper cup chopped Florida red cabbage
2 cups cooked ziti, or other pasta cup quartered artichoke hearts (in water)
1 cup chopped Florida yellow bell pepper    

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.

Yield: 6 servings

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