Chunky Gazpacho Salad With Citrus Scallops

1. 1

   Cucumbers--peel/seed & dice.

2. 2

   Bell pepper--core/seed & dice.

3. 3

   In a small bowl mash garlic and salt until pasty & scrape into a large mixing bowl.

4. 4

   Core tomatoes and 1/2 vertically.

5. 5

   Discard seeds.

6. 6

   Chop tomatoes into 1/4-inch cubes.

7. 7

   Place tomatoes into bowl with garlic and add bell peppers, cucumbers, onions, vinegar & oil.

8. 8

   Let stand for 5 minute Allow veggies to give off their juices.

9. 9

   Season to taste wit Salt and Pepper.

10. 10

    Pat scallops dry; season with salt.

11. 11

    Grill scallops 2 min per side or pan saute scallops by warming 1 tbs.

12. 12

    extra virgin olive oil into non-stick skillet over high heat & cook 2 min per side.

13. 13

    Brown on the outside - tender in the middle.

14. 14

    Divide gazpacho between 2 bowl & top with scallops & squeeze lime juice over top.

15. 15

    ** Use BEEFSTEAK tomatoes instead of plum--easier to chop!

* Per serving · 4 servings · Values may vary.