Seafood Puttanesca Salad - White Cooking Wine with Lemon

• 8 ounces rotini pasta, dry
• 1 quart seafood stock or water
• 4 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1 bottle Holland House White Cooking Wine with Lemon
• 4 ounces bay scallops
• 6 ounces shrimp, raw, peeled, deveined
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/4 cup capers
• 1 tablespooon tarragon, chopped
• 1/4 cup parsley, chopped
• 1 teaspoon anchovy, paste or chopped
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

1. In a large pot, cook the pasta in boiling salted water until done.
2. Chill completely.
3. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer.
4. Add the scallops and cook for 2 to 3 minutes, or until just cooked.
5. Place on a sheet tray and cool completely in the refrigerator.
6. Add the shrimp and cook for 3 to 5 minutes, or until just cooked.
7. Place on a sheet tray and cool completely in the refrigerator.
8. Once cooled, cut the shrimp in half lengthwise, to keep curled shape.
9. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil.
10. Season to taste with salt and freshly ground pepper.
11. In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.

rotini pasta, water, garlic, red pepper, lemon, bay scallops, shrimp, cherry tomatoes, olives, capers, tarragon, parsley, anchovy, whole grain mustard, honey, apple cider vinegar, olive oil, salt

Taken from www.foodnetwork.com/recipes/seafood-puttanesca-salad-white-cooking-wine-with-lemon.html (may not work)