Curried Swimming Scallops
Salad with Tiny Pasta

Ingredients:

1 1/2 cups tiny shell pasta
4 quarts steamed fresh or IQF swimming scallops
10 ounces frozen tiny peas, thawed
1/2 cup chopped parsley

For the curried French dressing:
  2 tsp olive oil
  2 tsp wine vinegar
  1 tsp minced green onions
  1/2 tsp curry powder
  1/2 tsp salt

For the curried mayonnaise dressing:
  1/3 cup mayonnaise
  2 tsp curry powder
  1/2 tsp salt

Directions:

Cook the pasta until al dente. Drain, rinse with cold water and drain again. Toss with 2 tablespoons of the curried French dressing. Steam the scallops for 4-5 minutes or until they open.

Do Not Thaw frozen scallops.

Cool and discard the.shells. Do not remove the mantle around the white part of the scallop. In a salad bowl, toss with 1/4 cup of the Curried French dressing. Pour boiling water over the peas and drain.

In the salad bowl combine the pasta with the peas and scallops and remaining French dressing. Mix the Curried Mayonnaise dressing ingredients and carefully fold into the salad ingredients.

Chill at least 2 hours and sprinkle with the chopped parsley before serving.