Seafood Puttanesca Salad - White Cooking Wine with Lemon

1. 1

   In a large pot, cook the pasta in boiling salted water until done.

2. 2

   Chill completely.

3. 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. 4

   Add the scallops and cook for 2 to 3 minutes, or until just cooked.

5. 5

   Place on a sheet tray and cool completely in the refrigerator.

6. 6

   Add the shrimp and cook for 3 to 5 minutes, or until just cooked.

7. 7

   Place on a sheet tray and cool completely in the refrigerator.

8. 8

   Once cooled, cut the shrimp in half lengthwise, to keep curled shape.

9. 9

   In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil.

10. 10

    Season to taste with salt and freshly ground pepper.

11. 11

    In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.

* Per serving · 4 servings · Values may vary.