Scallops with Asparagus & English Pea Gazpacho | Sysco Foodie
Scallops paired with asparagus and English pea gazpacho – a refreshing and elegant dish from Sysco Foodie Magazine.
Ingredients
- 1 pound Portico Simply sea scallops dry IQF U-10 per # natural
- 5 ounces fresh asparagus
- ½ pound fresh English peas
- ¼ Imperial Fresh medium seedless english cucumber 12 count
- ½ pound Fresh #2 firm avocado
- 1 ounce Imperial Fresh serrano pepper
- 1 ounce Imperial Fresh peeled whole shallots
- ½ ounce Imperial Fresh cilantro
- 1 Imperial Fresh lime
- 1 cup Arrezzio Classic olive oil
- 2 ounces unsweetened coconut milk
- garnish with red veined sorrel micro greens
- ¼ fluid ounce hot chili oil
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