Avocado And Roasted Red Pepper Gazpacho With Scallops Recipe

Ingredients for Avocado And Roasted Red Pepper Gazpacho With Scallops

• Plum Tomatoes
• 1/2 cup chopped cucumber
• Roasted Red Pepper
• 1/4 cup chopped celery
• Scallion
• 1/4 cup chopped cilantro
• Flat Leaf Parsley
• Red Wine Vinegar
• 1 tablespoon lemon juice
• Low Sodium Tomato Juice
• 1 ripe avocado, about 1 cup
• Ground Black Pepper
• Sea Salt
• Bay Scallop
• Extra Virgin Olive Oil

How to Make Avocado And Roasted Red Pepper Gazpacho With Scallops

1. 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.
2. 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.
3. Blend until smooth. Adjust seasoning to taste.
4. 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.
5. Pat 1 pound scallops dry with paper towels and season with 1/4 teaspoon black pepper and 1/4 teaspoon salt.
6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
7. 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.
8. While the scallops sear, chop the remaining 1/2 of the ripe avocado into thin slices.
9. To serve, divide the chilled gazpacho among 4 bowls. Top each serving with the seared scallops and avocado slices.