Tomato Gazpacho with Scallops

Elevate the classic flavors of Tomato Gazpacho to new heights by introducing tender, seared scallops. This exquisite rendition melds the richness of scallops with the garden-fresh vibrancy of heirloom tomatoes, crisp vegetables, and a medley of aromatic spices.

What is great about Tomato Gazpacho with Scallops?

• The gazpacho's cool, tangy, and herbaceous flavors complement the naturally sweet and tender taste of scallops, creating a harmonious balance of tastes that tantalize the palate.

• The contrast between the smooth, chilled gazpacho and the seared, slightly crispy scallops provides an appealing textural interplay that keeps each bite engaging and delightful.

• This dish celebrates the freshness of seasonal produce like heirloom tomatoes, cucumber, bell pepper, and basil, creating a connection to nature and the time of year.

• While the combination may sound intricate, the preparation maintains a straightforward elegance that showcases the ingredients' inherent qualities without overwhelming them.

Tips

• Use the freshest and ripest heirloom tomatoes and vegetables for the gazpacho. Their flavors will shine through in the final dish.

• Make sure all the vegetables are well-chilled before blending. This helps maintain the gazpacho's refreshing temperature.

• Adjust the amounts of vinegar, salt, and other seasonings to your taste preferences. Start with a little, then add more as needed.

• For a smoother gazpacho, blend longer. For a chunkier texture, pulse the ingredients more briefly.

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Tomato Gazpacho with Scallops

Prep time: 15 minutes

Cook time: 10 minutes

Yield: 4 Servings

Ingredients:

• .5 pounds of heirloom tomatoes

• 1 carrot

• 1 red bell pepper

• 2 cloves of garlic

• 1 medium-sized cucumber

• 4 tablespoons of red wine vinegar

• 1/2 teaspoon tarragon

• 1/2 teaspoon cumin

• 2-3 tablespoons of olive oil

• Salt and pepper, to taste

• 12 large sea scallops

• 2 tablespoons olive oil

• 2 tablespoons butter

• Fresh basil leaves (for garnish)

Directions:

For the Tomato Gazpacho:

1. Roughly chop the heirloom tomatoes, carrot, red bell pepper, garlic, and cucumber.

2. In a blender or food processor, combine the chopped vegetables with the red wine vinegar, tarragon, cumin, olive oil, salt, and pepper. Blend until the mixture is smooth.

3. Taste and adjust the seasoning if needed. Refrigerate the gazpacho for at least 1 hour to allow the flavors to meld.

For the Seared Scallops:

1. Pat dry the scallops with paper towels and season them with salt and pepper.

2. In a skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until hot but not smoking.

3. Carefully add the seasoned scallops to the skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.

To Serve:

1. Ladle the chilled Tomato Gazpacho into bowls.

2. Place two seared scallops on top of each bowl of gazpacho.

3. Drizzle a little extra olive oil over the scallops and gazpacho.

4. Garnish with fresh basil leaves.

5. Serve the Tomato Gazpacho with Seared Scallops immediately and savor the harmonious blend of flavors and textures.

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Pair with a dry white wine such as a Sauvignon Blanc.