Seafood Puttanesca Salad - White Cooking Wine with Lemon Recipe

Name: Seafood Puttanesca Salad - White Cooking Wine with Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rotini pasta, dry; 1 quart seafood stock or water; 4 cloves garlic, crushed; 1/2 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; 1/2 cup Kalamata olives, halved; 1/4 cup capers; 1 tablespooon tarragon, chopped; 1/4 cup parsley, chopped; 1 teaspoon anchovy, paste or chopped; 1 tablespoon whole grain mustard; 1 tablespoon honey; 2 tablespoons apple cider vinegar; 1/2 cup olive oil; Salt and freshly ground black pepper

Servings: persons

8 ounces rotini pasta, dry
1 quart seafood stock or water
4 cloves garlic, crushed
1/2 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
1/2 cup Kalamata olives, halved
1/4 cup capers
1 tablespooon tarragon, chopped
1/4 cup parsley, chopped
1 teaspoon anchovy, paste or chopped
1 tablespoon whole grain mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 cup olive oil
Salt and freshly ground black pepper

1
In a large pot, cook the pasta in boiling salted water until done.
2
Chill completely.
3
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.
4
Add the scallops and cook for 2 to 3 minutes, or until just cooked.
5
Place on a sheet tray and cool completely in the refrigerator.
6
Add the shrimp and cook for 3 to 5 minutes, or until just cooked.
7
Place on a sheet tray and cool completely in the refrigerator.
8
Once cooled, cut the shrimp in half lengthwise, to keep curled shape.
9
In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil.
10
Season to taste with salt and freshly ground pepper.
11
In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces rotini pasta, dry, 1 quart seafood stock or water, 4 cloves garlic, crushed, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Seafood Puttanesca Salad - White Cooking Wine with Lemon falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seafood Puttanesca Salad - White Cooking Wine with Lemon

How did you like this recipe?

Frequently Asked Questions