Basil & Scallop Pasta Salad - cooking recipe

Ingredients

8 ounces twisted egg noodles
4 cups broccoli florets, cut into 1 inch pieces
1 lb scallops, cut into 1/4 inch slices
1/4 cup lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
1/2 cup salad oil
1 teaspoon dry mustard
1 teaspoon sugar
1 clove garlic, minced or pressed
1 cup finely chopped fresh basil leaf
salt and pepper

Preparation

Cook noodles according to package directions.
Drain, rinse with cold water and let drain.
Pour 1/4 inch water in a 12 inch frying pan.
Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
Drain& immerse in ice water to cool; drain and set aside.
Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
Drain& add to the broccoli.
Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
Gently mix the noodles, broccoli, scallops, and dressing.
Season to taste with salt and pepper.