Gazpacho With Seared Scallops

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (+ 1 hour chilling time). Serves: 2 Pairing: Run Wild IPA
Gazpacho With Seared Scallops

Made With


Step 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.
Step 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.
Step 3
Assembly: Divide gazpacho among 2 shallow bowls. Top with corn, avocado, cilantro and scallops. Drizzle with olive oil.
Step 4
Tip: Substitute shrimp for scallops if desired.
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
1/2 cup cooked corn kernels
1/2 ripe avocado, thinly sliced
2 tbsp finely chopped fresh cilantro
2 tbsp olive oil

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