Avocado And Roasted Red Pepper Gazpacho With Scallops

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 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.
• 3 chop remaining half of avocado. to serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.