INGREDIENTS:
½ oz. olive oil
5 oz. spring mix
2 (16-20) Cleaned
2 (20-30) Scallops
1 2-oz. piece of salmon (skinned and boned)
1 avocado
½ oz. roasted red peppers
1 oz. mandarin orange segments
½ oz. balsamic vinaigrette dressing
salt and pepper
Citrus Vinaigrette:
1/8 cup minced shallots
¼ cup minced red onion
4-5 parsley sprigs
1 oz. Dijon mustard
3 oz. champagne vinegar
1 oz. orange juice concentrate
5 oz. olive oil
Balsamic Vinaigrette:
2 cloves fresh garlic
¼ cup red onion
¼ cup chopped fresh basil
3 oz. balsamic vinegar
4 oz. olive oil
COOKING INSTRUCTIONS:
1. Marinate prawns
2. Season with salt and pepper.
3. Set aside.
4. Cut peppers into julienne strips.
5. Cut avocado in half, remove pit, skin and cut into squares.
6. Fan each quarter, and set aside.
7. Toss spring mix in citrus vinaigrette.
8. Place spring mix in center of plate.
9. Arrange seafood on spring mix.
10. Garnish with avocado fans, mandarin orange segments and roasted peppers.
Citrus Vinaigrette:
1. Blend together in a high-speed mixer or Robocoux all ingredients except olive oil.
2. Once blended, slowly add olive oil.
3. Season with salt and pepper to taste.
Balsamic Vinaigrette:
1. Blend together in a high-speed mixer or Robocoux all ingredients except olive oil.
2. Once blended, slowly add olive oil.
3. Season with salt and pepper to taste.