I had a few requests for the recipe so here it is! This feeds 12-14 people.
Pasta:
1 lb fettucini, broken into 2 inch pieces
1/3 c. olive oil
1/4 c. white wine vinegar
salt to taste
freshly ground pepper to taste
Cook pasta "al dente." Drain, rinse in cold water, and drain again. Place in large bowl. Mix with oil and vinegar. Season to taste; mix again. Cover and refrigerate. This will keep 1-2 days in the refrigerator.
Vegetables:
16 thin asparagus spears, trimmed into 1 1/2" lengths (I added a bit more!)
2 1/2 c. broccoli cut into bite size pieces
2 1/2 c. tiny peas, fresh or frozen
6 scallions
1 pint cherry tomatoes
1 lb spinach leaves, stems removed
Separately boil or steam asparagus and broccoli until tender-crisp. Rinse in cold water. Drain. Steam fresh peas briefly or use defrosted uncooked frozen peas. Store each vegetable separately in plastic bags. Mince scallions; combine with tomatoes. Rinse and dry spinach. Store separately in refrigerator. May prepare everything but spinach 1-2 days in advance.
Seafood:
2 lbs bay scallops or halved sea scallops
2lbs large shrimp, cooked, shelled, deveined (I only used shrimp)
1/3 c. olive oil
3 T white wine vinegar
3 T sherry wine vinegar
1 clove garlic
2 scallions minced
salt to taste
freshly ground pepper to taste
Poach scallops in simmering water until opaque (about 2 min). Drain. Cut shrimp in half lengthwise (I didn't do this). Combine scallops and shrimp in bowl. Add oil, vinegars, and garlic. Mix well. The rest of the ingredients will be used during salad assembly. This can be done the morning of serving day.
Herb Cream:
1/3 c. white wine vinegar
2 T dijon mustard
1/2 c. packed fresh basil leaves or 4 T dried, crushed basil
2 cloves garlic
1/3 c vegetable oil (I used olive oil)
1 c sour cream
1/2 c whipping cream
3 T minced parley
salt to taste
freshly ground pepper to taste
In food processor or blender combine vinegar, mustard, basil and garlic. Add oil slowly and process until smooth. Add sour cream, whipping cream, and parsley. Process until smooth. Season to taste.
TO ASSEMBLE:
Arrange spinach leaves as border on a large platter. Toss pasta with vegetables and tomato-scallion mixture. Place in the center of platter and make a well in center of pasta. Drain seafood; toss with minced scallions, salt and pepper. Mound in the center of the pasta. Serve with herb cream.
Prepare at least one day in advance to blend flavors. Although this is time consuming, it is very simple to assemble on the day of serving.
ENJOY!!!