Avocado and Roasted Red Pepper Gazpacho With Scallops
From Clean eating magazine, May/June 2010. Note that cooking time includes chilling time.
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INGREDIENTS
Nutrition- 2
- 1
- 3⁄4cup roasted red pepper, chopped
- 1⁄3
- 1⁄4
- 3
- 1tablespoon flat leaf parsley
- 1tablespoon red wine vinegar
- 1
- 3⁄4
- 1
- 1⁄2
- 1⁄2
- 1
- 2teaspoons extra virgin olive oil
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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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