Stone Fruit Gazpacho With Scallops
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Peaches (white, pitted)450 g
Plum (sour, pitted)1 clove
Garlic (coarsely chopped)1 tbsp
Champagne Vinegar1
SaltDirections:
1
Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor
2
Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated
3
Season with salt and pepper and set aside to chill in the refrigerator
4
Go ahead and chill 4 glass soup bowls while you're at it
5
Preheat the oven to 325°
6
When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat
7
Season the scallops generously with salt and pepper
8
Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown
9
I like the scallops to be just barely cooked, so I only sear one side
10
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
11
Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up
12
A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need
13
Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor
14
Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated
15
Season with salt and pepper and set aside to chill in the refrigerator
16
Go ahead and chill 4 glass soup bowls while you're at it
17
Preheat the oven to 325°
18
When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat
19
Season the scallops generously with salt and pepper
20
Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown
21
I like the scallops to be just barely cooked, so I only sear one side
22
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
23
Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up
24
A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need