Skip over navigation
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Satellite Beach Salad

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

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Satellite Beach Salad

FFF Banner
Get Adobe Acrobat Reader