Ocean Breeze
Notes from Tory Martindale, Executive Chef at Four Seasons Resort Palm Beach:
“From conch to rock shrimp, I wanted to feature ocean flavors.”
“This light dish is all about fresh, sweet seafood. From conch to rock shrimp, I wanted to feature ocean flavors. Add in mango, wax apple, girasol and we have a tropical island.”
Ocean Breeze Entrée
INGREDIENTS
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3 TEALEAVES Relax Whole Leaf Pyramid Teabags
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2 Scallops
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2 oz. Fresh Conch Meat
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4 Rock Shrimp
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Tropical Seafood Salad (see recipe below)
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Coconut Sherry Vinaigrette (see recipe below)
STEPS
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Boil 3 TEALEAVES Relax Whole Leaf Pyramid Teabags in 2 quarts of water for 15 minutes.
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Let cool and place scallops and conch meat inside to set overnight.
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Remove the next day and pat dry with paper towel.
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In a hot pan, sear the 2 scallops until golden brown and put aside to cool.
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Slice the scallops in half to make two round pieces.
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Drizzle 1 oz. of the Coconut Sherry Vinaigrette on plate and lightly pile the tropical seafood salad ingredients in the middle.
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Drizzle remaining olive oil over the plate.
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Enjoy!
Florida Tropical Seafood Salad
INGREDIENTS
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1 Tbsp. Red Onion, Finely Diced
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1/4 cup Frisee Greens
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4 Tbsp. Diced Mango
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1 Lime
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1 oz. Coconut Sherry Vinaigrette (see recipe below)
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2 tsp. Extra Virgin Olive Oil
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Salt & Pepper
STEPS
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Lightly poach the rock shrimp for 30 seconds and remove.
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In a metal bowl, place fine diced red onion, frisee, poached rock shrimp, scallop, diced mango, thin cut wax apple and thin sliced conch.
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Add juice from 1 lime, salt and pepper to taste and 1 tsp of extra virgin olive oil.
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Mix lightly.
Coconut Sherry Vinaigrette
INGREDIENTS
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1 Tbsp. Sherry Vinegar
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1 tsp. Dijon Mustard
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1 oz. Coconut Milk
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1/4 oz. Curaçao Liquor
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5 Tbsp. Extra Virgin Olive Oil
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To Taste Salt & Pepper
STEPS
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Combine all ingredients in and whisk together.
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