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Ingredientes
- Extra virgin olive oil cooking spray as needed
- 1/2 lb large shrimp peeled, deveined
- 1/2 lb sea scallops
- 1 lb broccoli florets
- 8 ounce fusilli or possibly other cork screw pasta
- 2 lb vine-ripened tomatoes peeled, seeded, and diced
- 1/4 c. white wine vinegar
- 1/2 tsp grated lemon rind
- 1 x garlic clove chopped
- 1/2 tsp sugar
- 3 Tbsp. minced flat-leaf parsley
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp kosher salt (optional) Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil Lettuce c. Extra thyme or possibly parsley for garnish
Direcciones
- Coat a ridged skillet with cooking spray. Grill the seafood over high heat till done, about 2 min for shrimp and 3 min for scallops, depending on size. You may also grill over coals. Chill till ready to assemble.
- Blanch the broccoli in lightly salted boiling water till crisp cooked. Drain under cool water to stop cooking. Chill. In the same water, cook the pasta according to package directions till cooked al dente. Drain and place in serving bowl.
- Add in the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.
- Just before serving add in the extra virgin olive oil and seafood. Gently toss. To serve, place lettuce c. on plate and divide the salad between them. Garnish with extra herbs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 350mg | 15% |
| Potassium 659mg | 19% |
| Total Carbs 49.88g | 13% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.25g | 2% |
| Protein 30.53g | 49% |
