Starter
Seared Scallops with Green Gazpacho
35 minServes 2Nutri-Score B€€€
B
35 min
35 minSeared Scallops with Green Gazpacho
what you need
Ingredients
scallops (cleaned, roe removed, patted dry)Fish8 pieces
cucumber (peeled and roughly chopped)Produce1 piece
green bell pepper (seeded and roughly chopped)Produce1 piece- green apple (peeled, cored and chopped)Produce1 piece
spring onion (roughly chopped)Produce2 pieces
garlic (peeled)Produce1 piece
basil (leaves picked)Produce10 g
olive oil (plus extra for searing)Pantry60 ml
sherry vinegarPantry15 ml
saltSpices5 g
black pepper (freshly ground)Spices2 g
butterDairy20 g
per serving
Nutrition
399kcal
- Carbs
- 17 g
- Proteins
- 13 g
- Fat
- 31 g
what you’ll use
Tools
Blender
Frying pan
Mixing bowl
Sieve
step by step
Method
- Step 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.
- Step 2
Chill the soup
- Pass the gazpacho through a sieve for a finer texture.
- Refrigerate until well chilled.
- Step 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.
- Step 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.