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.
Pairing: Run Wild IPA
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (+ 1 hour chilling time)
Serves: 2
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
- 6 large sea scallops
- 1/4 tsp each salt and pepper
- 2 tbsp canola oil
- 1/2 cup cooked corn kernels
- 1/2 ripe avocado, thinly sliced
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
Per bowl
- Calories: 470
- Fat: 34g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 1110mg
- Carbohydrate: 28g
- Fiber: 5g
- Sugars: 10g
- Protein: 19g