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Avocado and Roasted Red Pepper Gazpacho With Scallops

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“From Clean eating magazine, May/June 2010. Note that cooking time includes chilling time.”
READY IN:
1hr 30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, add tomatoes, cucumber, red pepper, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice, half of the avocado, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Blend until it reaches desired consistency. Chill, covered, in refrigerator for at least one hour or overnight to let flavors meld.
  2. Pat scallops dry and season with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Heat oil in a nonstick skillet over high heat. Add scallops and sear about 2 minutes per side (or to desired doneness), until scallops are no longer translucent.
  3. Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

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