Ingredients for Avocado And Roasted Red Pepper Gazpacho With Scallops
- 2 cups chopped plum tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup chopped roasted red pepper
- 1/4 cup chopped celery
- 2 scallions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped flat leaf parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup low sodium tomato juice
- 1 ripe avocado
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 pound bay scallops
- 1 tablespoon extra virgin olive oil
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How to Make Avocado And Roasted Red Pepper Gazpacho With Scallops
- Preheat oven to 400°F (200°C). Roast 1 red bell pepper until the skin is blackened, about 20-25 minutes. Place in a bowl, cover with plastic wrap, and let cool. Once cool, peel, seed, and roughly chop the pepper.
- In a blender, combine 2 cups chopped tomatoes, 1/2 cup chopped cucumber, 1/2 cup chopped roasted red pepper, 1/4 cup chopped celery, 2 scallions (chopped), 1/4 cup chopped cilantro, 1/4 cup chopped parsley, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 cup tomato juice, 1/2 of a ripe avocado (about 1/2 cup), 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
- Blend until smooth. Adjust seasoning to taste.
- Transfer the gazpacho to a container, cover, and chill in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Pat 1 pound scallops dry with paper towels and season with 1/4 teaspoon black pepper and 1/4 teaspoon salt.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add scallops to the hot skillet and sear for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; sear in batches if necessary.
- While the scallops sear, chop the remaining 1/2 of the ripe avocado into thin slices.
- To serve, divide the chilled gazpacho among 4 bowls. Top each serving with the seared scallops and avocado slices.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
21g
Fat
7g
Carbs
5g
