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Lunch / Dinner

Green Goddess Pasta Salad with Herbed Scallops

This pasta salad is delicious in its own right, but an added bonus is that it’s also very easy. Not only can you cook the vegetables and pasta in the same pan, but this salad can, and should, be made ahead. That way all the flavors have a chance to develop.

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Ingredients

FOR THE SALAD, WHISK:

BLANCH:

COOK:

FOR THE SCALLOPS, COMBINE:

HEAT:

Dry the scallops well with paper towels before coating with the herbs so they stick and don't slide off while cooking.

Instructions

For the salad, whisk together mayonnaise, buttermilk, parsley, scallions, vinegar, tarragon, Dijon, anchovy paste, and garlic in a bowl; chill.

Blanch asparagus and radishes in a pot of boiling salted water until crisp-tender, 1–2 minutes; transfer to an ice-water bath; drain.

Cook pasta in same pot of water according to package directions; drain and rinse under cold water. Toss vegetables and pasta with dressing and chill.

For the scallops, combine tarragon and parsley in a shallow dish. Dip both sides of scallops into minced herbs.

Heat oil in a nonstick skillet over high. Add scallops, reduce heat to medium, and cook 3–5 minutes per side. Serve scallops over pasta salad.

Shocking the vegetables in an ice water bath with a strainer makes them easy to remove once chilled.

Shocking the vegetables in an ice water bath with a strainer makes them easy to remove once chilled.

The skillet should be hot at first to get a crust on the scallops, then turn the heat down to medium.

The skillet should be hot at first to get a crust on the scallops, then turn the heat down to medium.

Nutritional Facts

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