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“This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions.
  2. Drain, rinse with cold water and let drain.
  3. Pour 1/4 inch water in a 12 inch frying pan.
  4. Bring water to a boil; add broccoli flowerets, cover, and cook until tender crisp, about 2 minutes.
  5. Drain& immerse in ice water to cool; drain and set aside.
  6. Add another 1/4 inch of water to pan, bring to a boil, then add scallops; cover and cook until opaque.
  7. Drain& add to the broccoli.
  8. Stir together the lemon juice, vinegar, olive oil, salad oil, mustard, sugar, garlic, and basil.
  9. Gently mix the noodles, broccoli, scallops, and dressing.
  10. Season to taste with salt and pepper.

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