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.

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.
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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:

 

“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.”

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

Ocean Breeze Entrée

Serves 1

Ingredients

  • 3
    TEALEAVES Relax Whole Leaf Pyramid Teabags (Master Blend No. 2236)
  • 2
    Scallops
  • 2 Ounces
    Fresh Conch Meat
  • 4
    Rock Shrimp
  • -
    Tropical Seafood Salad (See Recipe Below)
  • -
    Coconut Sherry Vinaigrette (See Recipe Below

Steps

  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

Serves 1

Ingredients

  • 1 Tablespoon
    Red Onion, Finely Diced
  • 0.25 Cups
    Frisee Greens
  • 4 Tablespoons
    Diced Mango
  • 1
    Lime
  • 1 Ounce
    Coconut Sherry Vinaigrette (See Recipe Below)
  • 2 Teaspoons
    Extra Virgin Olive Oil
  • -
    Salt & Pepper

Steps

  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.

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.

Tea in recipe
  • Relax

    Relax

    Naturally ease anxiety and tension while boosting your body.

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