TEALEAVES logo

Where Are You Shopping?

Pay in your local currency and ship to a local address.

USA Flag USA
Canada Flag Canada
Connexion

Panier

Votre panier est vide

Article: Ocean Breeze Entree

PrécédentSuivant
Ocean Breeze Entree
Culinary

Ocean Breeze Entree

COOKING WITH TEA

Ocean Breeze

The #PaletteForYourPalate Tea Entrée Ocean Breeze is Tealeaves ICON and Executive Chef Tory Martindale’s creation, inspired by TEALEAVES Relax + Pantone 7459C + Mood: Peaceful.

THE TEA MOOD
PEACEFUL

Calming thoughts usher in hidden wisdom. Relax is enjoyed as a path to this peace, or as a gentle sleep aid.

THE MUSE
OWL

With their keen sense of sight in darkness, owls provide the perfect guide to a relaxed state.

THE COLOR
PANTONE 7459 C

“Eternal and enduring, this dependable and consoling blue brings a serene tranquility.”

LAURIE PRESSMAN
Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“I was thinking of the blue ocean, the light breeze, the sound of the waves. Many of the flavors in the Relax blend are very subtle. It's not an intense, straightforward taste.”

— Tory Martindale, Executive Chef at Four Seasons Resort Palm Beach

[[ recipeID=recipe-8kqhre9nb, title=Ocean Breeze ]]

Tea in Recipe

Featured Products


dcts

Learn more

Andes Venture
Culinary

Andes Venture

By Executive Chef Diego Oka
Balancing Act Entree
Culinary

Balancing Act Entree

By Executive Chef Cyrille Pannier

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, curaçao and we have a tropical island.”

- Executive Chef Tory Martindale

Servings: 1

Keywords: Main Course, Savory, Pantone

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

Ocean Breeze Entrée

  • 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)

Florida Tropical Seafood Salad

  • 1 Tbsp. Red Onion, Finely Diced
  • ¼ Cup Frisee Greens
  • 4 Tbsp. Diced Mango
  • 1 Lime
  • 1 Oz. Coconut Sherry Vinaigrette (see recipe below)
  • 2 Tsp. Extra Virgin Olive Oil
  • To Taste Salt & Pepper

Coconut Sherry Vinaigrette

  • 1 Tbsp. Sherry Vinegar
  • 1 Tsp. Dijon Mustard
  • 1 Oz. Coconut Milk
  • ¼ Oz. Curaçao Liquor
  • 5 Tbsp. Extra Virgin Olive Oil
  • To Taste Salt & Pepper

Instructions

Ocean Breeze Entrée

  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!

Florida Tropical Seafood Salad

  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.

Coconut Sherry Vinaigrette

  1. Combine all ingredients in and whisk together.

Notes

TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.

Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.