Recipe of Award-winning Rye bay scallops pasta salad

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The ingredients needed to make Rye bay scallops pasta salad:

1. Get 1/2 pound Bay scallops
2. Make ready 1 Tablespoon Lemon juice
3. Get 10 Cherry tomatoes
4. Prepare 1/4 Cucumber
5. Prepare 1 Tablespoon Olive oil
6. Prepare 1 Tablespoon red wine vinegar
7. Take 200 g long spaghetti
8. Take 1/4 Teaspoon Salt
9. Prepare to taste Coarsely ground pepper and sea salt

Which kind of pasta would you like in the recipe? Louis Tikaram's grilled Hervey Bay scallops with soy and ginger. Steamed or grilled in their shells, served raw in Leonardo Pizza Palace's scallop crudo, or baked into those famous Hobart scallop pies by Jackman & McRoss, these recipes can do no wrong. Sure, if you boiled these bay scallops another ten minutes or so, they'd get start getting dry and rubbery, but here they're still plenty tender and moist enough, and I think you'll agree the sherry sauce benefits Enjoy!

Steps to make Rye bay scallops pasta salad:

1. In a microwave-safe dish, combine scallops and lemon juice. Cover and microwave on high for 2-3 minutes or until scallops are opaque. In a small bowl, combine the tomato, onions, vinegar and vinegar. Chill the scallops and tomato mixture separately for 2 hours.
2. In a small bowl, combine the tomato, cucumber, olive oil and vinegar. Chill the scallops and tomato mixture separately for 2hours or untill chilled.
3. Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, toss the pasta, scallops, tomato mixture, season with seasalt and pepper.(add poached egg for balanced diet)

Steamed or grilled in their shells, served raw in Leonardo Pizza Palace's scallop crudo, or baked into those famous Hobart scallop pies by Jackman & McRoss, these recipes can do no wrong. Sure, if you boiled these bay scallops another ten minutes or so, they'd get start getting dry and rubbery, but here they're still plenty tender and moist enough, and I think you'll agree the sherry sauce benefits Enjoy! Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. However, bay scallops are definitely cheaper and will work just fine. The key is to choose "dry" (natural) scallops and not chemically treated "wet" scallops.

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