Seafood Pasta Salad

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.

Video will be available shortly

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