Chunky Gazpacho Salad With Citrus Scallops

Total Time
22mins
Prep 10 mins
Cook 12 mins

Summer Salad!!!

Directions

  1. Cucumbers--peel/seed & dice.
  2. Bell pepper--core/seed & dice.
  3. In a small bowl mash garlic and salt until pasty & scrape into a large mixing bowl.
  4. 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.
  5. 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.
  6. Divide gazpacho between 2 bowl & top with scallops & squeeze lime juice over top.
  7. ** Use BEEFSTEAK tomatoes instead of plum--easier to chop!

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