Recipe: Warm Seafood Salad (McCall's)

WARM SEAFOOD SALAD

2 tablespoons salad oil
4 large leeks, sliced, rinsed
4 carrots, pared, sliced diagonally
1 green pepper, cubed
3/4 pound sea scallops
3/4 pound medium shrimp, shelled, leaving tails intact, deveined
1/2 pound tomato and basil penne pasta, cooked
4 plum tomatoes, seeded, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
3/4 cup bottled red-wine salad dressing
1 cup dry white wine
12 small mussels
1/4 cup minced parsley

In large skillet, heat oil over medium heat. Add leeks; saute 5 minutes.

Add carrots and green pepper; saute 5 minutes or until vegetables are tender-crisp.

Stir in scallops and shrimp; cook, covered, 4 minutes or just until cooked through.

Stir in penne, tomatoes, salt, pepper, red-pepper flakes, dressing. Cover; keep warm.

In large saucepan, heat wine to boiling. Add mussels; cook over medium-high heat, covered, 6 minutes. Drain; discard any unopened mussels.

Add mussels to leek mixture; sprinkle with parsley. Serve hot or warm.

Servings: 12
Source: McCall's - November 1990