Seafood Tortellini Salad With Jalapeno Lime Vinaigrette Recipe
Ingredients
| 1 cup dry white wine or imported dry vermouth | ||
| 3/4 to 1 pound scallops, Eastern or bay scallops if available | ||
| 3/4 to 1 pound medium raw shrimp, peeled and deveined | ||
| Plum tomatoes | 6 Medium, chopped (Salad) | |
| 6 green onions, sliced (about 3/4 cup) | ||
| About 2 pounds fresh spinach or cheese-filled tortelloni | ||
| Jalapeno-Lime Vinaigrette | ||
| Garlic | 2 Clove (5gm), peeled (Salad) | |
| Jalapeno | 1 , pickled (Salad) | |
| Lime juice | 6 Tablespoon (Salad) | |
| Olive oil | 1/3 Cup (16 tbs) (Salad) | |
| 1/2 cup reduced poaching liquid | ||
| Ground black pepper | 1 To taste (Salad) | |
| Cilantro | 1/2 Cup (16 tbs), chopped (Salad) | |
| Red cabbage or radicchio leaves, for garnish | ||
| Salt | To Taste | |
Directions
To Make Salad: In a medium skillet over high heat, bring wine to a boil.
Add scallops and cook, turning, 1 to 2 minutes, until opaque; do not overcook.
Remove with slotted spoon to large bowl.
Add shrimp and simmer, turning, until they turn pink; remove to scallops.
If scallops are large, cut them into quarters.
Boil poaching liquid until reduced to 1/2 cup.
Set aside.
Stir tomatoes and green onions into seafood.
Bring a large pot of salted water to a boil.
Add tortelloni and cook as directed on package until tender to the bite.
Drain well and add to seafood.
To Make Vinaigrette: In a food processor with the metal blade, process garlic and jalapeno until minced.
Add lime juice, olive oil, and reserved poaching liquid; process to blend.
Season with salt and pepper to taste.
If you desire a spicier vinaigrette, mince another jalapeno and add to dressing. (Dressing may be refrigerated up to 2 days.) Pour vinaigrette over salad, add cilantro and toss well.
Cover and refrigerate at least 1 hour or preferably overnight.
Bring to room temperature 1 hour before serving.
Add scallops and cook, turning, 1 to 2 minutes, until opaque; do not overcook.
Remove with slotted spoon to large bowl.
Add shrimp and simmer, turning, until they turn pink; remove to scallops.
If scallops are large, cut them into quarters.
Boil poaching liquid until reduced to 1/2 cup.
Set aside.
Stir tomatoes and green onions into seafood.
Bring a large pot of salted water to a boil.
Add tortelloni and cook as directed on package until tender to the bite.
Drain well and add to seafood.
To Make Vinaigrette: In a food processor with the metal blade, process garlic and jalapeno until minced.
Add lime juice, olive oil, and reserved poaching liquid; process to blend.
Season with salt and pepper to taste.
If you desire a spicier vinaigrette, mince another jalapeno and add to dressing. (Dressing may be refrigerated up to 2 days.) Pour vinaigrette over salad, add cilantro and toss well.
Cover and refrigerate at least 1 hour or preferably overnight.
Bring to room temperature 1 hour before serving.
Chef
