• U/8 Shrimp
  • U/10 Scallops
  • Peppers, Zucchini, Carrots
  • Broccolini
  • Garlic
  • Lemon
  • EVOO (Extra Virgin Olive Oil)
  • Cherry Tomatoes
  • Balsamic Glaze
  • Salt & Pepper


  1. Julienne the peppers, zucchini and carrots. Blanch then in salted boiling water for 10-12 seconds and then drain into a colander. Place the blanched vegetables into a bowl of ice water.
  2. Heat a large non-stick pan and drizzle with Olive Oil once hot.
  3. Place the scallops and the shrimp into the hot pan and season with salt and pepper. Sear each side for 2-3 minutes.
  4. Blanch the broccolini in hot salted water for 30 seconds.
  5. For the dressing, mince garlic and add to a bowl with salt, pepper, and the juice of half of a lemon. Whisk together.
  6. Drain the blanched vegetables and drizzle the dressing on top. Mix thoroughly.
  7. Place the vegetables in the center of the plate and add the shrimp and scallops on top. Finish with a drizzle of EVOO (Extra Virgin Olive Oil) and balsamic glaze.


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