Bay Winds® Rosemary Scallop Salad
Bay Winds® Rosemary Scallop Salad
Directions
- 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