Seafood Salad with Vinaigrette

Directions

  1. Blanche and shock shrimp and scallops in Court Bouillon. Drain well.
  2. Gently toss all ingredients and refrigerate. Adjust seasoning as necessary.
  3. 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‚Äôs 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