Post by carnation037 on Jan 13, 2003 2:37:54 GMT -6
This salad is as delightful to the eye as it is to the palate. It can
be made the day ahead and served at room temperature, or make it at
the last minute and serve warm.
Southwestern Seafood Salad
3 plum tomatoes, cored
1/2 cup (125 ml) dry white wine or water
2 bay (laurel) leaves
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) scallops
2 cups orzo or other small pasta, cooked according
to package directions and drained
1 16-oz (450 g) can black beans, drained
1 cup (250 ml) cooked fresh or drained canned corn
2 Tbs (30 ml) fresh lime or lemon juice
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
Cook the whole tomatoes in a dry skillet over high heat until
blackened on all sides. Allow to cool, then discard the seeds and
chop coarsely. Combine the wine and bay leaves in a skillet with a
cover over moderate heat and bring to a simmer. Add the shrimp and
poach covered until they are pink and firm to the touch, 5 to 8
minutes. Add the scallops and poach covered for an additional 2 to 3
minutes, just until the scallops are opaque and firm to the touch.
Remove the shrimp and scallops with a slotted spoon. Combine with the
chopped tomatoes and the remaining ingredients in a large serving
bowl. Serve warm or at room temperature. Serves 4 to 6.
be made the day ahead and served at room temperature, or make it at
the last minute and serve warm.
Southwestern Seafood Salad
3 plum tomatoes, cored
1/2 cup (125 ml) dry white wine or water
2 bay (laurel) leaves
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) scallops
2 cups orzo or other small pasta, cooked according
to package directions and drained
1 16-oz (450 g) can black beans, drained
1 cup (250 ml) cooked fresh or drained canned corn
2 Tbs (30 ml) fresh lime or lemon juice
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste (optional)
Cook the whole tomatoes in a dry skillet over high heat until
blackened on all sides. Allow to cool, then discard the seeds and
chop coarsely. Combine the wine and bay leaves in a skillet with a
cover over moderate heat and bring to a simmer. Add the shrimp and
poach covered until they are pink and firm to the touch, 5 to 8
minutes. Add the scallops and poach covered for an additional 2 to 3
minutes, just until the scallops are opaque and firm to the touch.
Remove the shrimp and scallops with a slotted spoon. Combine with the
chopped tomatoes and the remaining ingredients in a large serving
bowl. Serve warm or at room temperature. Serves 4 to 6.