Seafood Salad with Vinaigrette
Seafood Salad with Vinaigrette
Directions
- 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.
Ingredients
- 1 Tbsp. Contigo® Pepper(s), Jalapeño, seeds and ribs removed, small dice
- 2 lb(s). Empire’s Treasure® Shrimp, Medium Broken
- 3 Tbsp. Peak Fresh Produce® Basil, chiffonade
- 1/2 tsp. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 Peak Fresh Produce® Lemon(s), zest and juice
- 2 Tbsp. Peak Fresh Produce® Onion(s), Red, small dice
- 3 Tbsp. Peak Fresh Produce® Parsley, Fresh, chopped
- peppercorns, black, fresh ground, to taste
- 2 Tbsp. pepper(s), red bell, small dice
- 5 oz. Piancone® Oil, Olive, Extra Virgin
- 1 Tbsp. Roma® Capers
- salt, sea , to taste
- 3 lb(s). scallop chunks
- 4 tomato(es), plum vine ripe, medium dice
- 3 oz. vinegar, red wine
