Recipe

Southwestern Seafood Salad Recipe

	Chefmeow / All my dishes 4 months, 2 weeks ago This recipe comes from the Harrelson estate that I purchased in Rockwall, Texas in 1994. Prep:10m Cook:5m Servings:4	Chefmeow
	easy salad seafood fish southwestern wine shrimp scallops orzo beans corn lime

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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

Cook whole tomatoes in a dry skillet over high heat until blackened on all sides.

Allow to cool then discard seeds and chop coarsely.

Combine wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer.

Add shrimp and poach covered for 8 minutes then add scallops and cook covered 3 minutes.

Remove shrimp and scallops with a slotted spoon.

Combine chopped tomatoes and remaining ingredients in a large serving bowl.

Serve warm or at room temperature.

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