Name: Seafood Puttanesca Salad - White Cooking Wine with Lemon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 cups
Ingredients: Salad:; 8 ounces rotini pasta, dry; 1 quart seafood stock or water; 4 cloves garlic, crushed; ½ teaspoon crushed red pepper flakes; 1 bottle Holland House White Cooking Wine with Lemon; 4 ounces bay scallops; 6 ounces shrimp, raw, peeled, deveined; 1 cup cherry tomatoes, halved; ½ cup Kalamata olives, halved; ¼ cup capers; 1 tablespooon tarragon, chopped; ¼ cup parsley, chopped; Vinaigrette:; 1 teaspoon anchovy, paste or chopped; 1 tablespoon whole grain mustard; 1 tablespoon honey; 2 tablespoons apple cider vinegar; ½ cup olive oil; Salt and freshly ground black pepper

Directions

In a large pot, cook the pasta in boiling salted water until done. Chill completely. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer. Add the scallops and cook for 2 to 3 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Add the shrimp and cook for 3 to 5 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Once cooled, cut the shrimp in half lengthwise, to keep curled shape. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil. Season to taste with salt and freshly ground pepper. In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.

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Seafood Puttanesca Salad - White Cooking Wine with Lemon

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