Avocado and Roasted Red Pepper Gazpacho With Scallops

READY IN: 1hr 30mins
Recipe by Epi Curious

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

Top Review by Wendybird 2

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.

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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