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Cold Fusilli with Scallops, Olives, and Roasted Red Peppers


Ready In: 330 Minutes
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a mixing bowl, combine the lime juice, garlic, lemon peel, and scallops. Cover and refrigerate for at least 5 hours.
  • When you are ready to prepare the fusilli in a kettle bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil. Add the fusilli, stir, and cook until al dente. Be sure not to overcook the fusilli; it is important that it remain firm. Drain thoroughly and place in a bowl. Toss with the olive oil and allow to come to room temperature.
  • In a large serving bowl, combine the red peppers, capers, olives, salt and pepper to taste, and toss gently. Remove the scallops from their liquid, and add them to the serving bowl with the fusilli and basil. Toss again and serve immediately.
  •  SAVE