Instructions: The pasta, vegetables and dressing can be prepared 1 to 2 days ahead and kept in the refrigerator. The seafood should be prepared the day of serving.

Cook pasta in boiling, salted water until al dente. Drain. Toss with oil, vinegars, salt and pepper. Refrigerate. Cook asparagus and broccoli until tender-crisp. Drain and cool in running cold water; drain again. Combine scallions with tomatoes. Steam fresh peas slightly or use defrosted, uncooked frozen peas. Store each vegetable in separate containers in the refrigerator. Several hours before serving, rinse scallops. Place in saucepan and add water to just cover. Bring to a boil and simmer for a few minutes until opaque and tender; drain. Combine marinade ingredients; toss with scallops and shrimps. Refrigerate. For dressing, combine vinegar, mustard, basil and garlic in food processor or blender. Mix until almost smooth. Add oil gradually, then parsley, whipping cream and sour cream.

Blend until smooth. Refrigerate.

Thirty minutes before serving, stir dressing. Combine pasta, vegetables, seafood and dressing; toss until coated.

Serves 6 generously
*Chicken may be substituted for the seafood. Use 6 half breasts of chicken (skinned, boned and cooked). Cut in bite-sized pieces.

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