“Gourmet Hawaiian Luau Seafood Medley – A Tropical Twist on a Classic”

Allergens

Shellfish (shrimp), Tree Nuts (macadamia nuts)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb scallops, cleaned and patted dry
• 1 lb sea bass fillets, skin on
• 2 cups cooked jasmine rice
• 1 cup fresh pineapple, diced
• 1 cup red bell pepper, julienned
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/4 cup macadamia nuts, roughly chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• Salt and pepper, to taste

Instructions

1. Prepare the seafood by seasoning the shrimp, scallops, and sea bass fillets with salt and pepper to taste. Set aside. In a large skillet or pan, heat 2 tbsp of olive oil over medium high heat. Cook the shrimp until pink and opaque, then remove from the pan and set aside. Add another 1 tbsp of olive oil to the skillet and cook the scallops for 2 minutes on each side or until golden brown. Remove from the pan and set aside. Cook the sea bass fillets skin side down in the remaining olive oil, cooking for about 4 minutes on each side or until cooked through. Remove from the pan and set aside. In a large mixing bowl, combine the diced pineapple, julienned red bell pepper, thinly sliced red onion, chopped cilantro, and green onions. Toss gently to mix. In a small bowl, whisk together soy sauce, lime juice, minced garlic, grated ginger, and remaining olive oil. Pour this mixture over the fruit and vegetable medley, tossing gently to coat evenly. Plate the cooked seafood atop the fruit and vegetable mixture, garnishing with roughly chopped macadamia nuts.

Chef’s Insight

To achieve the perfect sear, ensure the pan is hot before adding the seafood and avoid overcrowding the pan

Notes

This recipe is designed to showcase the combination of flavors and textures for an elevated dining experience