Ocean Breeze

“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.”

• 3 TEALEAVES Relax Whole Leaf Pyramid Teabags
• 2 Scallops
• 2 oz. Fresh Conch Meat
• 4 Rock Shrimp
• Tropical Seafood Salad (see recipe below) 
• Coconut Sherry Vinaigrette (see recipe below)

1. Boil 3 TEALEAVES Relax Whole Leaf Pyramid Teabags in 2 quarts of water for 15 minutes.

2. Let cool and place scallops and conch meat inside to set overnight.

3. Remove the next day and pat dry with paper towel.

4. In a hot pan, sear the 2 scallops until golden brown and put aside to cool.

5. Slice the scallops in half to make two round pieces.

6. Drizzle 1 oz. of the Coconut Sherry Vinaigrette on plate and lightly pile the tropical seafood salad ingredients in the middle.

7. Drizzle remaining olive oil over the plate.

8. Enjoy!

• 1 Tbsp. Red Onion, Finely Diced
• ¹/₄ cup Frisee Greens
• 4 Tbsp. Diced Mango
• 1 Lime
• 1 oz. Coconut Sherry Vinaigrette (see recipe below)
• 2 tsp. Extra Virgin Olive Oil 
• Salt & Pepper

1. Lightly poach the rock shrimp for 30 seconds and remove.

2. In a metal bowl, place fine diced red onion, frisee, poached rock shrimp, scallop, diced mango, thin cut wax apple and thin sliced conch.

3. Add juice from 1 lime, salt and pepper to taste and 1 tsp of extra virgin olive oil.

4. Mix lightly.

• 1 Tbsp. Sherry Vinegar
• 1 tsp. Dijon Mustard
• 1 oz. Coconut Milk
• ¹/₄ oz. Curaçao Liquor
• 5 Tbsp. Extra Virgin Olive Oil
• To Taste Salt & Pepper