Avocado and Roasted Red Pepper Gazpacho With Scallops

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

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

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.