Ocean Breeze Entree


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.

Notes from Tory Martindale, Executive Chef at Four Seasons Resort Palm Beach:

“From conch to rock shrimp, I wanted to feature ocean flavors.”

[[ recipeID=recipe-8kpyj7to2, title=Ocean Breeze ]]

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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.” - Tory Martindale, Executive Chef at Four Seasons Resort Palm Beach

Servings: 1

Keywords: Main Course, Savory, Pantone

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


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


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.


TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate 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 Recipes and #PaletteForYourPalate.