Seafood Puttanesca Salad - White Cooking Wine with Lemon

[DRAFT]
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 cups
Save Recipe

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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

🤤 More Drool-Worthy Recipes