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RECIPES

Pesto Salmon with Scallops and Brussel Sprouts

Professionally plated grilled chicken breast cubes with green onion garnish, orange slices, and fresh kale for foodservice distribution and wholesale catering suppliers.

Ingredients

4 oz Salmon filet

5 Scallops, tendon removed

1/2 cup Chopped brussel sprouts

3 Tbsp Tulkoff Pesto Genovese

2 Tbsp Butter or margarine

2 Tbsp Balsamic vinaigrette

Olive oil, to prevent sticking

Directions

In a sauté pan, add olive oil, balsamic vinaigrette, and brussel sprouts. Cook covered until softened. Add butter, salmon, scallops, and Pesto Genovese. Cover and cook for 2-3 minutes.

Turn scallops and fish, spoon sauce over seafood, cover, and continue for several minutes. Be careful not to overcook the scallops or salmon!

Remove from heat and plate as is or over rice, grits, or chopped grilled romaine. Enjoy!

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