Southwestern Seafood Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This recipe comes from the Harrelson estate that I purchased in Rockwall, Texas in 1994.

Ingredients:

3 plum tomatoes cored

1/2 cup dry white wine

2 bay leaves

1/2 pound shrimp peeled and deveined

1/2 pound scallops

2 cups orzo cooked according to package directions and drained

16 ounce can black beans drained

1 cup cooked fresh corn

2 tablespoons fresh lime juice

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

Directions:

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

By RecipeOfHealth.com