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.
- 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 See How It's Made
- 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.