Shrimp and Scallop Vinaigrette
Shrimp and Scallop Vinaigrette
Directions
- Blanche and shock shrimp and scallops in Court Bouillon.
Drain well.
- Gently toss all ingredients and refrigerate.
- Adjust seasoning as necessary.
Ingredients
- 4 Assoluti® Tomato(es), Plum, (vine ripe, medium dice)
- 1 tbsp Contigo® Pepper(s), Jalapeño, (fresh, seeds and ribs removed, small dice)
- 2 lbs Empire’s Treasure® Shrimp, Medium Broken
- 1/2 tsp garlic, clove(s), (minced)
- 1 lemon(s), (juice and zest)
- 3 tbsps Peak Fresh Produce® Basil, (Chiffonade)
- 3 tbsps Peak Fresh Produce® Parsley, Fresh, (chopped)
- 5 oz Piancone® Oil, Olive, Extra Virgin
- - to taste Roma® Black Pepper, Ground, (cracked)
- 1 tbsp Roma® Capers
- 3 lbs scallop chunks
- - to taste salt, sea
- 3 oz West Creek® Vinegar, Red Wine
