This was such a fun, and refreshing meal to make. It does take some time though. This entree featured a couple of vegetables and herbs that were grown right in my backyard. You can really taste fresh when you pick grape tomatoes, and dill 30 minutes before you make your dinner. Enjoy! 🙂
Yields: 4 – 6 large servings
Time: 45 minutes
- 5 lemons (halved)
- 2 teaspoons honey
- 1/2 cup chopped fresh dill, stems reserved
- 1/2 cup EVO (extra virgin olive oil)
- 1 bag of Seafood Blend from Trader Joes (features Shrimp, Calamari Rings, and Bay Scallops) preferably thawed
- 1 pound of linguine
- 2 cups of grape tomatoes
- 2 cups of diced cucumber
- 1 ball of fresh mozzarella cheese
- lemon pepper for seasoning
In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the 1/2 cup of olive oil until the dressing is emulsified. Set aside in the fridge.
Boil a pot of water, and begin cooking your noodles. Follow directions on box. After you strain your noodles, run cold water through the noodles until they are cooled and then set aside.
Next, heat a skillet up and toss in 3 tablespoons of butter. Add the seafood blend and saute. You may want to drain the pan at least once. You’ll get a lot of water built up from the seafood. After draining, add a little more butter – 1 tblsp is fine – and add the dill stems, and sprinkle on lemon pepper and garlic salt to your liking. After you see some browning on the scallops and calamari rings, you can set aside.
Take out the dressing from the fridge, and give it a quick whisk again. Then add in 2 cups of diced grape tomatoes, 2 cups of diced cucumber and 1/2 cup of fresh dill.
Grab a large serving bowl and add your cooled noodles to it. Pour in your dressing, add the sauteed seafood mix, and add chucks of fresh mozzarella through out the bowl. With the two extra lemons, halve and squeeze over pasta salad. Mix, plate, and serve!