Southwestern Seafood Salad

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 60 Minutes

Servings: 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.

By RecipeOfHealth.com