AVOCADO AND ROASTED RED PEPPER GAZPACHO WITH SCALLOPS

Avocado and Roasted Red Pepper Gazpacho With Scallops image

Provided by Epi Curious

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

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

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