Southwestern Seafood Salad

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  plum tomatoes, cored
• 1⁄2 cup dry white wine or 1⁄2 cup water
• 2  bay leaves
• 1⁄2 lb shrimp, peeled and deveined
• 1⁄2 lb scallops
• 2  cups orzo pasta or 2  cups  other small shell pasta, cooked according to package directions and drained
• 1 (16 ounce) can black beans, drained
• 1  cup  cooked fresh corn or 1  cup  drained  canned corn
• 2  tablespoons fresh lime juice or 2  tablespoons lemon juice
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  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.