Avocado Gazpacho with Seared Scallops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 avocados without without skin and seeds4 large whole (3" dia) Red Ripe Tomatoes 2 large Scallions, raw 2 large (8-1/4" long) Cucumber (peeled) 2 large Peppers, sweet, red, fresh Juice from 1 Lemon 2 tbsp Vinegar, Red Wine 1 dash Salt 1 dash Pepper, black 10.5 oz Scallops, raw (about 12 large)2 cups Spicy Tomato Juice 1 tbsp Extra Virgin Olive Oil 1/2 cup Cilantro, raw
To Prepare:
Chop the tomatoes, red pepper, cucumber, scallions and cilantro.
In a blender, add chopped tomatoes, avocado, red peppers, spicy tomato juice, scallions, cucumbers and chopped cilantro. Next, add the juice from 1 lemon and puree for 30 seconds.
Place blender mixture in fridge until gazpacho is cold (about 30 minutes).
To Sear Scallops:
• Drizzle olive oil into a sauté pan.
• Add scallops, sear both sides.
• Cook through (about 3 minutes) until flesh inside is white.
To Assemble and serve:
• Pour gazpacho into serving bowls.
• Add 3 scallops to each bowl.
• Garnish with additional cilantro and avocado slices if desired.
• Serve.
Serving Size: 4 bowls
Chop the tomatoes, red pepper, cucumber, scallions and cilantro.
In a blender, add chopped tomatoes, avocado, red peppers, spicy tomato juice, scallions, cucumbers and chopped cilantro. Next, add the juice from 1 lemon and puree for 30 seconds.
Place blender mixture in fridge until gazpacho is cold (about 30 minutes).
To Sear Scallops:
• Drizzle olive oil into a sauté pan.
• Add scallops, sear both sides.
• Cook through (about 3 minutes) until flesh inside is white.
To Assemble and serve:
• Pour gazpacho into serving bowls.
• Add 3 scallops to each bowl.
• Garnish with additional cilantro and avocado slices if desired.
• Serve.
Serving Size: 4 bowls
Nutritional Info Amount Per Serving
- Calories: 360.0
- Total Fat: 18.9 g
- Cholesterol: 24.5 mg
- Sodium: 640.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 10.9 g
- Protein: 18.2 g
Member Reviews