24 SINGLE SERVINGS; 48 TO 50 SERVINGS AS PART OF A BUFFET
Everything for this salad can be prepared ahead and refrigerated overnight, but the pasta, seafood, and sauce should be tossed together shortly before serving to preserve the creamy consistency. If you prefer, shelled shrimp can be substituted for the scallops.
2 pounds bay scallops or halved sea scallops
3 pounds fusilli, shells, or penne
2 tablespoons olive oil
2 cups sour cream
2⁄3 cup honey mustard
½ cup fresh lemon juice
1¼ cups chopped fresh dill (do not substitute dried)
1 cup minced scallions
2 garlic cloves, crushed through a press
1 pound smoked salmon, preferably Norwegian, cut into thin slivers about 1½ inches long
1. Poach the scallops in a large saucepan of simmering salted water until just white throughout, 2 to 3 minutes. Drain in a colander.
2. In a large stockpot of boiling salted water, cook the fusilli until just tender, 10 to 12 minutes. Drain and rinse under cold running water; drain well. In a large bowl, toss the pasta with the olive oil. Cover and refrigerate for up to a day.
3. In a small bowl, blend together the sour cream, honey mustard, and lemon juice. Stir in the dill, scallions, and garlic. Cover and set aside for up to 1 hour or refrigerate for up to 24 hours before serving.
4. To assemble the salad, add the sauce to the pasta and toss to coat lightly. Add the scallops and smoked salmon and toss to distribute the seafood throughout. Serve slightly chilled or at room temperature.