Stone Fruit Gazpacho With Scallops Recipe

Name: Stone Fruit Gazpacho With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white peaches, pitted; 1 pound sour plums, pitted; 2 cups cubed yellow (or red) seedless watermelon; 1 clove garlic, coarsely chopped; 1 shallot, coarsely chopped; 1 tablespoon Champagne vinegar; 1 cup plus 3-4 tablespoons fruity olive oil; Salt; Freshly ground black pepper; 4 jumbo diver scallops; Espelette pepper; A few sprigs of fresh thyme (with blossoms if possible)

Servings: persons

1 pound white peaches, pitted
1 pound sour plums, pitted
2 cups cubed yellow (or red) seedless watermelon
1 clove garlic, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon Champagne vinegar
1 cup plus 3-4 tablespoons fruity olive oil
Salt
Freshly ground black pepper
4 jumbo diver scallops
Espelette pepper
A few sprigs of fresh thyme (with blossoms if possible)

1
Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
2
Preheat the oven to 325u00b0. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
3
Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

532

kcal

Calories

Fat

* 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 12 ingredients. The key ingredients include: 1 pound white peaches, pitted, 1 pound sour plums, pitted, 2 cups cubed yellow (or red) seedless watermelon, 1 clove garlic, coarsely chopped, and more.

Yes, Stone Fruit 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.

Stone Fruit Gazpacho With Scallops

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