Scallops And Pasta Salad - cooking recipe

Ingredients

1 teaspoon finely shredded orange peel
1/3 cup orange juice
1/4 cup white wine vinegar
2 tablespoons powdered fruit pectin
1 tablespoon sugar
6 ounces dried medium pasta shells
8 ounces sea scallops (fresh or frozen)
2 cups water
4 cups torn fresh spinach
1 cup frozen peas
1/2 cup coarsely chopped red onion
1/2 cup thinly sliced celery
1/3 cup chopped sweet red pepper

Preparation

For Dressing:
In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
Cover and chill at least 3 hours or up to 24 hours.
Cook macaroni according to package directions; drain.
Rinse with cold water; drain again.
Meanwhile, thaw scallops, if frozen.
Cut any large scallops in half.
Bring water to boiling; add scallops.
Return to boiling.
Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
Drain.
Rinse under cold running water.
For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
Stir dressing; pour over salad.
Toss to coat.
Makes five 2-cup servings.