Southwestern Seafood Salad

Submitted by spatchcock

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 3 plum tomatoes, cored
• 118.29 ml dry white wine or 118.29 ml water
• 2 bay leaves
• 226.79 g shrimp, peeled and deveined
• 226.79 g scallops
• 473.18 ml orzo pasta or 473.18 ml other small shell pasta, cooked according to package directions and drained
• 453.59 g can black beans, drained
• 236.59 ml cooked fresh corn or 236.59 ml drained canned corn
• 29.58 ml fresh lime juice or 29.58 ml lemon juice
• 29.58 ml chopped fresh parsley
• 29.58 ml chopped fresh cilantro
• salt & freshly ground black pepper
• cayenne pepper or hot sauce (optional)

directions

1. Cook the whole tomatoes in a dry skillet over high heat until blackened on all sides.
2. Allow to cool, then discard the seeds and chop coarsely.
3. Combine the wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer.
4. Add the shrimp and poach covered until they are pink and firm to the touch, 5 to 8 minutes.
5. Add the scallops and poach covered for an additional 2 to 3 minutes, just until the scallops are opaque and firm to the touch.
6. Remove the shrimp and scallops with a slotted spoon.
7. Combine with the chopped tomatoes and the remaining ingredients in a large serving bowl.
8. Serve warm or at room temperature.