Chunky Gazpacho Salad With Citrus Scallops |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Summer Salad!!! Ingredients:
1 garlic clove |
1 teaspoon salt |
3 medium tomatoes |
1 cup red bell pepper |
1/2 cup cucumber |
1/2 cup shallot |
2 tablespoons sherry wine vinegar |
1 tablespoon extra virgin olive oil |
1 tablespoon lime juice |
1 lb scallops |
1 tablespoon extra virgin olive oil |
Directions:
1. Cucumbers-peel/seed & dice.
2. Bell pepper-core/seed & dice.
3. In a small bowl mash garlic and salt until pasty & scrape into a large mixing bowl.
4. Core tomatoes and 1/2 vertically. Discard seeds. Chop tomatoes into 1/4-inch cubes. Place tomatoes into bowl with garlic and add bell peppers, cucumbers, onions, vinegar & oil. Let stand for 5 minute Allow veggies to give off their juices. Season to taste wit Salt and Pepper.
5. Pat scallops dry; season with salt. Grill scallops 2 min per side or pan sauté scallops by warming 1 tbs. extra virgin olive oil into non-stick skillet over high heat & cook 2 min per side. Brown on the outside - tender in the middle.
6. Divide gazpacho between 2 bowl & top with scallops & squeeze lime juice over top.
7. ** Use BEEFSTEAK tomatoes instead of plum-easier to chop!
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