Avocado and Roasted Red Pepper Gazpacho With Scallops

Name: Avocado and Roasted Red Pepper Gazpacho With Scallops
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 , 4 serving(s)
Ingredients: 2 cups plum tomatoes, chopped; 1 cup cucumber, peeled, seeded and chopped; 3/4 cup roasted red pepper, chopped; 1/3 cup celery, chopped; 1/4 cup scallion, chopped; 3 tablespoons cilantro, whole; 1 tablespoon flat leaf parsley; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice, fresh; 3/4 cup low-sodium tomato juice; 1 avocado, peeled, pitted, divided; 1/2 teaspoon ground black pepper, divided; 1/2 teaspoon sea salt, divided; 1 lb bay scallop, fresh (tiny size); 2 teaspoons extra virgin olive oil

Submitted by Epi Curious

"From Clean eating magazine, May/June 2010. Note that cooking time includes chilling time."

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 4

ingredients

2 cups plum tomatoes, chopped
1 cup cucumber, peeled, seeded and chopped
³⁄₄ cup roasted red pepper, chopped
¹⁄₃ cup celery, chopped
¹⁄₄ cup scallion, chopped
3 tablespoons cilantro, whole
1 tablespoon flat leaf parsley
1 tablespoon red wine vinegar
1 tablespoon lemon juice, fresh
³⁄₄ cup low-sodium tomato juice
1 avocado, peeled, pitted, divided
¹⁄₂ teaspoon ground black pepper, divided
¹⁄₂ teaspoon sea salt, divided
1 lb bay scallop, fresh (tiny size)
2 teaspoons extra virgin olive oil

directions

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.
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.
Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

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Reviews

We made this from the magazine, and we LOVED it! I think the roasted red peppers are the magic ingredient, bringing a new depth of flavor to an old favorite. We used large sea scallops and quartered them after cooking--the trick is to cook them until just translucent. Overcooking will make them rubbery, but ours turned out perfect.

Wendybird 2