Seafood puttanesca salad - white cooking wine with lemon
Indulge in the exquisite flavors of seafood puttanesca salad, featuring succulent shrimp and tangy white cooking wine infused with zesty lemon. A true culinary delight!
Ingredients:
- 230g 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
- 110g bay scallops
- 170g 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
- 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:
- Begin by boiling the pasta in a large pot with salted water until it is cooked. Then, let it cool down. While the pasta is cooking, in a 2-quart saucepan, mix the seafood stock, minced garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring it to a simmer. Add the scallops and cook them for 2 to 3 minutes until they are just done. Place the scallops on a baking sheet and let them cool down in the refrigerator. Proceed to add the shrimp and cook for 3 to 5 minutes until they are just cooked. Place the shrimp on a baking sheet and let them cool down in the refrigerator. Once they are cooled, slice the shrimp in half lengthwise to maintain their curled shape. In a medium-sized bowl, mix together the chopped anchovy or anchovy paste, mustard, honey, and vinegar, then slowly whisk in the olive oil. Season the mixture with salt and freshly ground pepper according to your preference. In a large bowl, combine the cooked seafood, vinaigrette, tomatoes, olives, capers, herbs, and the cooked pasta, and gently mix everything together.
Summary:
- Calories: 2982 kcal
- Fat: 134 g
- Protein: 112 g
- Carbs: 295 g
- Potassium: 3601 mg
- Magnesium: 387 mg