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Gazpacho with a seared scallop
Course:
Appetizer
Cuisine:
Mediterranean Inspired
Keyword:
chilled, gazpacho, scallops
Servings:
4
people
Author:
Steve Paris
The fresh yet earthy chilled gazpacho beautifully complements the sweet, succulent seared scallop. This recipe for gazpacho with a seared scallop is a little like a surf and turf dish - replacing the meat with much healthier vegetables.
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Ingredients
Gazpacho
4
ripe tomatoes
1
medium red pepper
4
shallots
peeled and very finely diced
1
medium cucumber
1
stalk celery
4
cloves
garlic
peeled
1
cup
sourdough bread
remove crusts and break into small pieces
1
tsp
smoked sweet paprika
1
Tbsp
sherry vinegar
2
tsp
Tabasco
or similar fermented hot sauce like Kaitaia Fire from New Zealand
1/2
Tbsp
Worcestershire sauce
1/2
tsp
salt
2
tsp
sugar
2
Tbsp
extra virgin olive oil
Scallops
8
large scallops
Garnish
Sea grapes
extra virgin olive oil
Instructions
Gazpacho
Blend all ingredients until smooth.
Chill in the refrigerator for 3 to 4 hours.
Scallops
Using paper towels, make sure the scallops are dry. That helps get a better sear.
Season scallops with a sprinkling of salt.
Bring a skillet up to a medium high heat and add a little canola oil.
Add 4 of the scallops and cook until a brown edge forms - 3 to 4 minutes.
Flip over and cook for 1 minute more.
Remove scallops from the skillet and repeat for the other 6.
Plating
In a shallow bowl or high sided plate, arrange 2 scallops in the middle, the more seared side up.
Pour in gazpacho. Not to much. It should be less than 10mm deep.
Add a few sea grapes and a splash of extra virgin olive oil.
Tried this recipe?
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@delectabilia
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#delectabilia
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