Caesar-Seafood Pasta Salad

• 20 each uncooked sea scallops
• to taste salt and black pepper
• 1/4 cup olive oil, divided
• 16 each uncooked large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 2 qt. baby arugula
• 1 qt. tubetti pasta, cooked, drained
• 2 cups KRAFT Creamy Caesar Dressing
• 2 cups grape tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups bocconcini fresh mozzarella balls, cut in half
• 2 cups yellow peppers, roasted, cut into thin strips Target 1 pkg For $2.99 thru 02/06
• 1-1/3 cups sun-dried tomatoes, drained, sliced
• 1-1/3 cups red onions, thinly sliced
• 1 cup pitted Kalamata olives, cut in half
• 1 cup Italian parsley, chopped
• 1 cup fresh basil, chiffonade
• 6 Tbsp. thin garlic chips, fried
• 2 cups KRAFT 100% Shredded Parmesan Cheese

1. Season scallops with salt and black pepper.
2. Saute in 2 Tbsp.
3. of the oil (or in 1/2 Tbsp.
4. of the oil for trial recipe) on medium-high heat 2 to 3 min.
5. on each side or until opaque.
6. Remove from skillet; cool.
7. Meanwhile, season shrimp with salt and black pepper.
8. Saute in separate skillet in remaining 2 Tbsp.
9. oil (or in remaining 1/2 Tbsp.
10. oil for trial recipe) 2 to 3 min.
11. on each side or until shrimp turn pink.
12. Remove shrimp from skillet; cool.
13. Cut scallops into quarters, then cut shrimp in half; place in large bowl.
14. Add all remaining ingredients except cheese; toss to coat.
15. Season with salt and black pepper; cover.
16. Refrigerate up to 1 hour.
17. For each serving: Plate 1 cup of the salad; sprinkle with 1 Tbsp.
18. cheese.

scallops, salt, olive oil, shrimp, baby arugula, pasta, caesar dressing, grape tomatoes, mozzarella, yellow peppers, tomatoes, red onions, olives, italian parsley, fresh basil, thin garlic, parmesan cheese

Taken from www.kraftrecipes.com/recipes/caesar-seafood-pasta-salad-111087.aspx (may not work)