Chunky Gazpacho Salad With Citrus Scallops

"Summer Salad!!!"
 
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Ready In:
22mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Cucumbers--peel/seed & dice.
  • Bell pepper--core/seed & dice.
  • In a small bowl mash garlic and salt until pasty & scrape into a large mixing bowl.
  • Core tomatoes and 1/2 vertically. Discard seeds. Chop tomatoes into 1/4-inch cubes. Place tomatoes into bowl with garlic and add bell peppers, cucumbers, onions, vinegar & oil. Let stand for 5 minute Allow veggies to give off their juices. Season to taste wit Salt and Pepper.
  • Pat scallops dry; season with salt. Grill scallops 2 min per side or pan sauté scallops by warming 1 tbs. extra virgin olive oil into non-stick skillet over high heat & cook 2 min per side. Brown on the outside - tender in the middle.
  • Divide gazpacho between 2 bowl & top with scallops & squeeze lime juice over top.
  • ** Use BEEFSTEAK tomatoes instead of plum--easier to chop!

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RECIPE SUBMITTED BY

Love Food but restrict my eating to ONLY lean meats & vegetables! No fruits, sugars of any kind, dairy, wheat, grain, gluten, nuts, etc...for me!!!
 
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