Fusilli Salad with Grilled Sea Food and Vegetables
(makes 4 servings)
|olive oil cooking spray|
|1/2||pound (240 g) large shrimp, peeled and deveined|
|1/2||pound (240 g) sea scallops|
|1||pound (480 g) broccoli florets|
|8||ounces (240 g) fusilli or other cork screw pasta|
|2||pounds (960 g) vine-ripened tomatoes, peeled and seeded, diced|
|1/4||cup (60 ml) white wine vinegar|
|1/2||teaspoon (2.5 ml) grated lemon rind|
|1||clove garlic, minced|
|1/2||teaspoon (2.5 ml) sugar|
|3||tablespoons flat leaf parsley, chopped|
|1||tablespoon fresh thyme leave|
|1/4||teaspoon (1.25 ml) kosher salt, optional|
|fresh pepper to taste|
|2||tablespoons (30 ml) olive oil|
|extra thyme or parsley for garnish|
- Coat a ridged skillet with cooking spray. Grill the seafood over high heat until done, about 2 minutes for shrimp and 3 minutes for scallops, depending on size. You may also grill over coals. Refrigerate until ready to assemble.
- Blanch the broccoli in lightly salted boiling water until crisp cooked. Drain under cold water to stop cooking. Refrigerate. In the same water, cook the pasta according to package directions until cooked al dente. Drain and place in serving bowl.
- Add the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.
- Just before serving add the olive oil and seafood. Gently toss. To serve, place lettuce cups on plate and divide the salad between them. Garnish with extra herbs.
|Per serving:||456 calories (19% calories from fat), 31 g protein, 10 g total fat (1.3 g saturated fat), 62 g carbohydrates, 8 g dietary fiber, 95 mg cholesterol, 267 mg sodium|
|Diabetic exchanges:||3 very lean meat, 4 carbohydrate (3 bread/starch, 3 vegetable), 1 fat|