Executive Chef Gilbert Decourt Artisan Creative Catering (Cajundome)

Fruit and Seafood Salad

Fruit and Seafood Salad

• 6 Large Shrimps
• 3 oz Bay Scallops
• 1 tbsp Butter
• 6 oz Olive Oil
• 3 oz Spring Mix
• 1 med. Tomato
• 2 oz Cucumber
• 4 med. Mushroom
• 3 cloves garlic
• 2 fresh lemon
• 2 pear halves
• 2 Mango sliced
• 1 tbsp sugar
• 3 Green onion
• 3 oz fresh Mozzarella
• Salt, white pepper to taste
• Raspberry Coulis to taste

Method:
In a large skillet sauté shrimp, scallops, mushroom in butter and olive oil. When tender add chopped garlic, salt and pepper to taste, chopped green onions and deglaze with fresh lemon juice and reserve. Place pear halves on a tray, sprinkle with sugar and caramelized under broiler or using a torch.
Chop tomato and cumber and reserve. In a bowl combine Spring mix with olive oil and fresh lemon juice and reserve. On a large plate arrange Spring mix. Garnish with cooked seafood, tomatoes, cucumber, caramelized pears, sliced mango, fresh buffalo mozzarella and sprinkle raspberry coulis.

Enjoy!