Asian Gazpacho With Scallop Satays Recipe Recipe

Name: Asian Gazpacho With Scallop Satays Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 med cucumbers peeled, seeded; 1 can whole Roma tomatoes with juice - (8 ounce) (or possibly super-ripe fresh Roma tomatoes, peeled); 1 med red onion minced; 5 x garlic cloves; 2 Tbsp. chopped ginger; 3 x serrano chilies stems removed; 1 Tbsp. sesame oil; 1/4 c. canola oil; 1/4 c. thin soy sauce; 1/8 c. rice wine vinegar Juice of 2 limes; 2 Tbsp. sambal; 1/2 bn cilantro; 1/2 bn mint; 1/2 bn basil; 1 Tbsp. grnd coriander Salt to taste Freshly-grnd black pepper to taste; 1/2 c. sliced scallions for garnish; 6 ounce bay scallops - (abt 5 scallops per skewer); 1 c. Asian Gazpacho (see above)

Servings: persons

2 med cucumbers peeled, seeded
1 can whole Roma tomatoes with juice - (8 ounce) (or possibly super-ripe fresh Roma tomatoes, peeled)
1 med red onion minced
5 x garlic cloves
2 Tbsp. chopped ginger
3 x serrano chilies stems removed
1 Tbsp. sesame oil
1/4 c. canola oil
1/4 c. thin soy sauce
1/8 c. rice wine vinegar Juice of 2 limes
2 Tbsp. sambal
1/2 bn cilantro
1/2 bn mint
1/2 bn basil
1 Tbsp. grnd coriander Salt to taste Freshly-grnd black pepper to taste
1/2 c. sliced scallions for garnish
6 ounce bay scallops - (abt 5 scallops per skewer)
1 c. Asian Gazpacho (see above)

1
["Using a food processor or possibly a blender, completely puree all the vegetables, in batches.", "Add in the oils, soy sauce, vinegar, lime juice and sambal.", "Blend and season with salt and pepper.", "Add in the herbs and grnd coriander, blend and taste for seasoning again.", "A little sugar can be added if it tastes too tart.", "Ideally, this should be made a day in advance so the flavors have time to meld together and develop.", "For Satays: If using wooden skewers, be sure to soak the skewers in water for 30 min before grilling.", "Variation #1: Marinate the scallops in the gazpacho for 30 min.", "Brush the scallops with oil and sprinkle with salt and pepper.", "Grill satays over medium heat, for 4 to 5 min, turning occasionally, till done.", "Variation #2: Make a ""ceviche satay"" by marinating the satays in one c. of gazpacho for 2 to 3 hrs, depending on scallop size.", "The acid in the gazpacho will ""cook"" the scallops.", "Throw away the used marinade.", "Serve gazpacho very cool in chilled bowls and garnish with scallop satay and minced scallions.", "This recipe yields 4 servings."]

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 med cucumbers peeled, seeded, 1 can whole Roma tomatoes with juice - (8 ounce) (or possibly super-ripe fresh Roma tomatoes, peeled), 1 med red onion minced, 5 x garlic cloves, and more.

Yes, Asian Gazpacho With Scallop Satays Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Gazpacho With Scallop Satays Recipe

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