Avocado And Roasted Red Pepper Gazpacho With Scallops Recipe

Name: Avocado And Roasted Red Pepper Gazpacho With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plum tomatoes, chopped; 1 cup cucumber, peeled, seeded and chopped; 3/4 cup roasted red pepper, chopped; 1/3 cup celery, chopped; 1/4 cup scallion, chopped; 3 tablespoons cilantro, whole; 1 tablespoon flat leaf parsley; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice, fresh; 3/4 cup low-sodium tomato juice; 1 avocado, peeled, pitted, divided; 1/2 teaspoon ground black pepper, divided; 1/2 teaspoon sea salt, divided; 1 lb bay scallop, fresh (tiny size); 2 teaspoons extra virgin olive oil

Servings: persons

2 cups plum tomatoes, chopped
1 cup cucumber, peeled, seeded and chopped
3/4 cup roasted red pepper, chopped
1/3 cup celery, chopped
1/4 cup scallion, chopped
3 tablespoons cilantro, whole
1 tablespoon flat leaf parsley
1 tablespoon red wine vinegar
1 tablespoon lemon juice, fresh
3/4 cup low-sodium tomato juice
1 avocado, peeled, pitted, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon sea salt, divided
1 lb bay scallop, fresh (tiny size)
2 teaspoons extra virgin olive oil

1
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.
2
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.
3
Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

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* 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 15 ingredients. The key ingredients include: 2 cups plum tomatoes, chopped, 1 cup cucumber, peeled, seeded and chopped, 3/4 cup roasted red pepper, chopped, 1/3 cup celery, chopped, and more.

Yes, Avocado And Roasted Red Pepper Gazpacho With Scallops 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.

Avocado And Roasted Red Pepper Gazpacho With Scallops

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