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Seafood Salad with Vinaigrette

A delicious, bright, and easy-to-make seafood salad for a spring or summer day.

Seafood Salad with Vinaigrette


  • 2 lb(s). Empire’s Treasure Medium Broken Shrimp
  • 3 lb(s). scallop chunks
  • 2 Tbsp. Peak Fresh Produce onion(s), red (small dice)
  • 2 Tbsp. pepper(s), red bell (small dice)
  • 1 Tbsp. Contigo pepper, jalapeño (seeds and ribs removed, small dice)
  • 4 tomato(es), plum vine ripe (medium dice)
  • 1 Tbsp. Roma capers 
  • 1/2 tsp. garlic clove(s) (minced)
  • 5 oz. Piancone olive oil, extra virgin
  • 3 oz. vinegar, red wine
  • 1 lemon(s), zest from and juice of
  • 3 Tbsp. Peak Fresh Produce parsley, fresh (chopped)
  • 3 Tbsp. Peak Fresh Produce basil (chiffonade)
  • salt, sea (to taste)
  • peppercorns, black (fresh ground, to taste)


Blanche and shock shrimp and scallops in Court Bouillon. Drain well. Gently toss all ingredients and refrigerate. Adjust seasoning as necessary. Serving Suggestions: Serve as appetizer – 3-5 oz. Entrée Salad – 8 to 10 oz.