4 cups of Penne Pasta cooked (cold)
6 pcs of Poached Shrimp)
6 pcs of Sea Scallops (Poached))
3 each of Kamaboko (Imitation Crab legs, sliced diagonally))
1 each of Large Diced Avocado)
2 Tbls of Lime Juice)
a cup of Mayonnaise)
2 Tbls of Creole Mustard)
1 Tbls of Chopped Fresh Tarragon)
1 Tbls of Chopped Fresh Basil Leaves)
Dash of Tabasco)
Dash of 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.