Seafood Pasta Primavera Salad

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Seafood Pasta Primavera Salad

Scallops, shrimp, sugar peas and asparagus -- they're all covered in a creamy herb sauce.
Servings 8


  • 1 pound fettuccine
  • 2/3 cup olive oil divided
  • 4 tablespoons sherry divided
  • 2 cups broccoli chopped
  • 2 cups sugar peas trimmed
  • 1/2 pound asparagus spears trimmed and sliced
  • 2 pounds scallops
  • 2 pounds shrimp peeled and deveined
  • 3 tablespoons white wine vinegar
  • clove garlic divided
  • 2 green onions trimmed and chopped
  • 1/3 cup vi


  • Prepare pasta according to package directions; drain.

    In a large bowl combine pasta with 1/3 cup olive oil, 1/4 cup white wine vinegar and 1 tablespoon sherry; cover and refrigerate.

    Steam broccoli, sugar peas and asparagus until tender-crisp. Refrigerate.

    Poach scallops for 2 minutes. Cook shrimp in boiling water until pink. Combine the shrimp and scallops in a bowl with remaining olive oil, 3 tablespoons white wine vinegar, remaining sherry, 1 garlic and 2 green onions; set aside.

    In a food processor or blender, combine vinegar, brown mustard, basil and remaining whole garlic clove. With the processor running, slowly add oil, sour cream, cream, parsley, salt and pepper.

    Just before serving, combine the pasta mixture, the vegetables, seafood and sauce. Serve over trimmed spinach, halved cherry tomatoes and green onions.

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