Entrée
Seared Scallops with Green Gazpacho
35 minPour 2Nutri-Score B€€€
B
35 min
35 minSeared Scallops with Green Gazpacho
ce qu’il vous faut
Ingrédients
scallops (cleaned, roe removed, patted dry)Poissons8 morceaux
cucumber (peeled and roughly chopped)Fruits et légumes1 morceau
green bell pepper (seeded and roughly chopped)Fruits et légumes1 morceau- green apple (peeled, cored and chopped)Fruits et légumes1 morceau
spring onion (roughly chopped)Fruits et légumes2 morceaux
garlic (peeled)Fruits et légumes1 morceau
basil (leaves picked)Fruits et légumes10 g
olive oil (plus extra for searing)Épicerie60 ml
sherry vinegarÉpicerie15 ml
saltÉpices5 g
black pepper (freshly ground)Épices2 g
butterProduits laitiers20 g
par portion
Nutrition
399kcal
- Glucides
- 17 g
- Protéines
- 13 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Blender
Poêle
Saladier
Tamis
pas à pas
Préparation
- Étape 1
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.
- Étape 2
Chill the soup
- Pass the gazpacho through a sieve for a finer texture.
- Refrigerate until well chilled.
- Étape 3
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.
- Étape 4
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.