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Heritage Shrimp & Scallop Bisque

This stunning recipe was the winner of the 2019 Markon Chef Summit Green Box Challenge. Congratulations to Chefs David Cunningham and Jesse Edmunds.


Separate red oak leaves and Lolla Rosa leaves from the Ready-Set-Serve Heritage Blend. Set aside. Reserve remaining greens.
Red Oak Pesto
4 C red oak leaves picked from Ready-Set-Serve Heritage Blend, chopped finely
1/4 C Markon First Crop Basil, chopped finely
1/4 C olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C almonds, toasted and chopped finely
1/4 C Parmesan cheese, grated
1 T Ready-Set-Serve Peeled Garlic, minced
2 T sherry vinegar
Heritage Greens Bisque
2 T olive oil
2 white onions, chopped
10 cloves Ready-Set-Serve Peeled Garlic
4 shallots, minced
4 medium Markon First Crop Idaho Potatoes, peeled and cubed
4 C Ready-Set-Serve Heritage Blend (red oak and Lolla Rosa removed), divided
2 C vegetable broth or water
2 tsp. kosher salt
3/4 tsp. black pepper
Lolla Rosa Oil
1 C olive oil
2 C Lolla Rosa greens
2 T olive oil
1 T unsalted butter
12 jumbo Argentine red shrimp, cleaned & deveined
4 scallops
1 tsp. kosher salt
1/4 tsp. black pepper


Separate red oak leaves and Lolla Rosa leaves from the Ready-Set-Serve Heritage Blend.
Red Oak Pesto
Hand chop red oak, basil, garlic, and toasted almonds. Mix all together with remaining ingredients and allow to sit for at least 20 minutes before serving. Taste and adjust salt and pepper if necessary.
Heritage Greens Bisque
Heat olive oil in medium saucepan over medium heat. Add onion, garlic, shallots, and potatoes. Sweat the vegetables until soft, taking care not to brown (about five minutes). Add the broth or water and bring to a simmer. Let cook for about 15 minutes. Add three cups of the greens and remove from heat. Let greens wilt in the bisque. Season with salt and pepper. Place in a blender with remaining cup of greens and puree until smooth. Strain through a chinois. Taste and adjust seasoning if necessary. Hold warm to serve.
Lolla Rosa Oil
Heat oil in a small saucepan. While heating, place one Lolla Rosa leaf in the oil. The moment the oil is warm enough to wilt and brighten the leaf, remove from heat and pour over remaining two cups of Lolla Rosa in a blender. Puree until smooth and strain through cheesecloth or chinois.
Heat cast iron skillet over high heat. Season shrimp and scallops on both sides (dry shrimp and scallops with paper towel if necessary—if too wet they will not sear). Add oil to hot skillet and then the seafood. Add butter and cook until golden brown on one side and then flip. Remove skillet from heat, so as not to overcook.
To Serve
Cut the scallops in half (crossways). In four large flat bottom bowls, arrange the shrimp and scallops around one side in an alternating fashion. Dot the seafood with the red oak pesto and drizzle over with the Lolla Rosa oil. Garnish with micro oyster leaves, basil flowers, other colorful edible flowers, and crispy Asiago chips. Place bowls in front of guests with the seafood at 4 o’clock and then pour the soup into the center of the bowl, taking care not to cover the seafood and garnishes.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.