Shrimp and Scallops Escabeche | Club House for Chefs

Ingredients

• Serves 24
• 500 g (3 kilogram) Shrimp
• 15 ml (90 milliliters) Vegetable oil
• 500 g (3 kilogram) Sea scallops
• 175 ml (1 1/10 liters) Minced red onion
• 125 ml (750 milliliters) Diced red bell pepper
• 125 ml (750 milliliters) Diced yellow bell pepper
• 15 ml (90 milliliters) Lemon juice
• 125 ml (750 milliliters) Orange juice
• 5 ml (30 milliliters) Club House ® Basil Leaves
• 1 ml (7 milliliters) Club House ® Thyme Leaves
• 15 ml (90 milliliters) Club House ® Caribbean Jerk Seasoning
• 15 ml (90 milliliters) Extra-virgin olive oil
• 45 ml (250 milliliters) Thinly sliced green onions