Pick out one long piece of fresh rosemary; pull leaves from stem leaving 2” intact.
Marinate scallops with 1 T. Italian dressing. Skewer scallops on rosemary skewer (cover 2” rosemary leaves with foil) and place on hot grill, creating nice grill marks and being careful not to overcook.
Marinated split grape tomatoes with 1 T. Italian dressing and toss with fresh basil.
Blend remaining (1/4 c.) Italian dressing and 2 tsp. lemon juice with roasted red pepper. Toss greens in roasted red pepper vinaigrette, add marinated tomatoes, and place on chilled serving dish or bowl.
Peel cucumber, place on slicer and slice thinly; roll each slice into cylinders and arrange around and between greens.
Make a chive oil by adding olive oil to chives, puree until proper color and consistency.
Place skewered scallops on top of salad, garnish with chive oil.
Ingredients
3 ea Bay Winds® Scallops, sea
1 pc Peak Fresh Produce® Rosemary, Fresh
2 tbsp Village Garden® Italian Dressing, + 1/4 cup
7 pc Peak Fresh Produce® Tomato(es), Grape, split
1 tbsp Peak Fresh Produce® Basil, chiffonade
2 oz Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
1/6 ea Peak Fresh Produce® Cucumber(s)
1/4 ea Peak Fresh Produce® Pepper(s), Red, roasted & peeled
1 ea Peak Fresh Produce® Lemon(s), juiced
1/2 oz Peak Fresh Produce® Chives, Fresh, blanched
Roma® Oil, Olive, as needed
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
