Recipes

Gazpacho with Seared Scallops

This simple gazpacho is topped with pan-seared scallops, corn and avocado for a light and fresh dinner that’s perfect for hot summer nights. This simple gazpacho is topped with pan-seared scallops, corn and avocado for a light and fresh dinner that’s perfect for hot summer nights.

  • Pair With: Run Wild
  • Time: 20 minutes (+ 1 hour chilling time)
  • Serves: 2
Gazpacho with Seared Scallops

Ingredients

Gazpacho

  • 1 cup chopped tomatoes
  • 1 cup tomato juice
  • 1/2 cup peeled chopped cucumber
  • 1/2 cup chopped red peppers
  • 2 tbsp chopped sweet onion
  • 2 tbsp loosely packed fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1/2 tsp hot sauce
  • 1/4 tsp each salt and pepper


Seared Scallops:

  • 6 large sea scallops
  • 1/4 tsp each salt and pepper
  • 2 tbsp canola oil


Assembly:

  • 1/2 cup cooked corn kernels
  • 1/2 ripe avocado, thinly sliced
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp olive oil

Directions

  1. Gazpacho: In blender, purée tomatoes, tomato juice, cucumber, red peppers, onion, cilantro, lime juice, olive oil, garlic, hot sauce, salt and pepper until smooth. Refrigerate for 1 to 1 1/2 hours or until well chilled.
  2. Seared Scallops: Pat scallops dry with paper towel and season with salt and pepper. Heat oil in large skillet set over medium-high heat; sear scallops, without disturbing, for about 2 minutes or until golden crust starts to form. Turn and cook for 1 to 2 minutes or until golden brown.
  3. Assembly: Divide gazpacho among 2 shallow bowls. Top with corn, avocado, cilantro and scallops. Drizzle with olive oil.


Tip: Substitute shrimp for scallops if desired.

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