4 cups Penne Pasta cooked, cold
6 pcs Poached Shrimp
6 pcs Sea Scallops Poached
3 ea Kamaboko (Imitation Crab legs) sliced diagonally
1 ea Large Diced Avocado
2 Tbls Lime Juice
a cup Mayonnaise
2 Tbls Creole Mustard
1 Tbls Chopped Fresh Tarragon
1 Tbls Chopped Fresh Basil Leaves
Dash Worcestershire Sauce
Salt & Pepper to taste
1. Poach Shrimp in Water, White Wine, Lemon Juice & Old Bay Seasoning. Cool.
2. Cook Scallops in same liquid after shrimp are removed until just done – do not overcook. Cool.
3. Add cooked, cooled pasta to all cooled ingredients. Fold in ingredients gently to avoid breaking up avocado.
4. Refrigerate for at least an hour before serving.