Make and share this Avocado and Roasted Red Pepper Gazpacho With Scallops recipe from Food.com.
Provided by Epi Curious
Categories < 4 Hours
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.
Nutrition Facts : Calories 240.4, Fat 10.9, SaturatedFat 1.6, Cholesterol 37.5, Sodium 882.2, Carbohydrate 15.8, Fiber 5.7, Sugar 5.3, Protein 21.8
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