1 Review

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.

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Wendybird 2 April 18, 2010
Avocado and Roasted Red Pepper Gazpacho With Scallops