Satellite Beach Salad: Seafood and Aquaculture

Satellite Beach Salad

(Photo below)

Seafood-4037

Ingredients

1 1/2	pounds Florida calico or Florida bay scallops
1	teaspoon salt
1	teaspoon paprika
1	teaspoon Florida garlic, minced
1/2	teaspoon white pepper
2	cups cooked ziti, or other pasta
1	cup Florida yellow bell pepper, chopped
1/2	cup water chestnuts, chopped
1/2	cup Florida celery, finely chopped
1/2	cup Florida green onions, chopped
1/2	cup Caesar dressing
1/2	cup Florida red cabbage, chopped
1/2	cup quartered artichoke hearts in water

Preparation

Rinse scallops to remove any remaining shell particles. In large bowl combine salt, paprika, garlic and pepper and mix well. Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture. Broil scallops 4 to 6 inches from heat for 6 to 8 minutes or until they are opaque in the center. Remove from heat and cool in the refrigerator. Combine pasta, bell pepper, water chestnuts, celery, onions and dressing; mix well. Add cooled scallops to the pasta mixture and mix well. Garnish with the artichoke hearts and red cabbage.

Yield
6 servings

Nutritional Value Per Serving
Calories 244, Calories From Fat 72, Total Fat 8g, Saturated Fat 8g, Cholesterol 65mg, Total Carbohydrate 18g, Protein 24g

Look for "Fresh from Florida" ingredients at your local store.