[DRAFT]
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 248 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 28 mg |
| Sodium | 690 mg |