Crabmeat Ravioli with Gulf Seafood and Mustard Greens
Inspired by the bounty of the US Shellfish market this dish was inspired by southern Floridian offerings fished from the Gulf of Mexico.
8 ea oysters (shucked)
8 ea bay scallops
juice of 1 lemon
1 bunch mustard greens (blanched)
1 red bell pepper, (sliced)
TT blackening seasoning
8 oz cherry tomatoes (quartered)
TT extra virgin olive oil
TT fresh parsley
TT green onions (sliced)
Season scallops with blackening seasoning, then sear on both sides, set aside and keep warm. In the same skillet used for the scallops, briefly sauté red peppers until edges start browning then add cherry tomatoes and mustard greens. Shuck oysters, squeeze lemon juice and drizzle with olive oil. Cook for 2 minutes, then season with salt. Plate accordingly with all components and garnish with green onions and fresh parsley.
Our culinary center is always buzzing with chefs developing new products using the latest ingredient trends, textures, and techniques. Be the first to know what's next by signing up for our newsletter!