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Seafood Tortellini Salad With Jalapeno Lime Vinaigrette

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Ingredients
  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)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Everyday

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