Chilled Bay Winds® Shrimp and Scallop Salad
Chilled Bay Winds® Shrimp and Scallop Salad
Directions
- Blanche and shock shrimp and scallops in Seafood stock. Drain well. Chill.
- Gently toss with ingredients and refrigerate.
Ingredients
- 2 lbs Bay Winds® Shrimp, White 21-25 Count, tail off
- 3 lbs Bay Winds® Scallops
- 6 oz Peak Fresh Produce® Tomato(es), Grape, halved
- 1 tbsp Peak Fresh Produce® Jalapeño Pepper(s), seeds and ribs removed, small dice
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1 ea Peak Fresh Produce® Lemon(s), juiced and zest
- 3 tsp Peak Fresh Produce® Basil, chiffonade
- 3 tsp Peak Fresh Produce® Parsley, Fresh, chopped
- 3 oz Roma Red wine Vinegar
- Seafood stock
Chef Jeffrey Merry - Executive Chef, Performance Foodservice - Boston
