Chunky Gazpacho Salad With Citrus Scallops

Summer Salad!!!

• Ready In: 22 mins
• Serves: 2

Ingredients

• 1  garlic clove
• 1  teaspoon salt
• 3  medium tomatoes
• 1  cup red bell pepper
• 1⁄2 cup cucumber
• 1⁄2 cup shallot
• 2  tablespoons sherry wine vinegar
• 1  tablespoon extra virgin olive oil
• 1  tablespoon lime juice
• 1  lb scallops
• 1  tablespoon extra virgin olive oil

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!