Seafood Puttanesca Salad - White Cooking Wine with Lemon

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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 cups
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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

  1. 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.