Avocado and Roasted Red Pepper Gazpacho With Scallops

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Epi Curious
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@Epi Curious
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"From Clean eating magazine, May/June 2010. Note that cooking time includes chilling time."
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  1. 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.
    Reply
  2. Epi Curious
    From Clean eating magazine, May/June 2010. Note that cooking time includes chilling time.
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