Seafood Tortellini Salad With Jalapeno Lime Vinaigrette
|Dry white wine/Imported dry vermouth||1 Cup (16 tbs)|
|Scallops||1 Pound (Eastern Or Bay Scallops If Available)|
|Medium shrimp||1 Pound, peeled and deveined (Raw)|
|Plum tomatoes||6 Medium, seeded and chopped|
|Green onions||6 , sliced to make 3/4 cup|
|Fresh spinach/Cheese-filled tortelloni||2 Pound|
|Garlic||2 Clove (10 gm), peeled|
|Seeded jalapeno||1 (Pickled Or Fresh, About 1 Inch)|
|Fresh lime juice||6 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Reduced poaching liquid||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped cilantro||1⁄2 Cup (8 tbs) (Lightly Packed)|
|Red cabbage leaves/Radicchio leaves||4 (Garnish)|
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.
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.