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.