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

  • Directions

    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.