Make the green gazpacho

• Put the cucumber, green pepper, green apple, spring onion, garlic and basil in a blender.
• Add the olive oil, sherry vinegar, salt and pepper.
• Blend until completely smooth.

Chill the soup

• Pass the gazpacho through a sieve for a finer texture.
• Refrigerate until well chilled.

Sear the scallops

• Pat the scallops very dry and season with salt.
• Heat a little olive oil in a frying pan over high heat.
• Sear the scallops 1 to 2 minutes per side until golden.
• Add the butter and baste the scallops for a few seconds.

Plate

• Pour the chilled gazpacho into shallow bowls.
• Arrange the seared scallops on top.
• Finish with a drizzle of olive oil and a few basil leaves.