Pan fried scallops with gazpacho Recipe

Pan fried scallops with gazpacho soup. A chilled, refreshing smooth tomato soup

  • Preparation
    5mins
  • Cooking time
    3mins
  • Rest time
    1mins
Rate this recipe
(11 votes) 4.4/5
Ingredients
Pour people
  • Tomato(es) : 2 whole
  • Red pepper(s) : 0.25 whole
  • Cucumber(s) : 0.5 whole
  • Red onion(s) : 0.5 whole
  • Garlic clove(s) : 1 whole
  • Thyme sprig(s) : 2 whole
  • Sherry vinegar : 20 ml
  • Olive oil : 50 ml
  • Red chilli(s) : 0.5 whole
  • Fine salt : 4 pinch(es)
  • Coarse ground black pepper : 4 g
  • Scallop(s) : 6 whole
  • Olive oil : 30 ml
  • Maldon salt : 6 pinch(es)
Method
  • 1. FOR THE GAZPACHO

    Roughly chop the tomatoes. Peel the cucumber and cut into dice. Cut the pepper in half, remove the seeds and then cut into small dice. Finely dice the onion. Peel and crush the garlic. Remove the seeds from the chilli and dice.

    Place all these ingredients into a blender and blend until smooth. Finish with the olive oil and adjust the seasoning with salt, pepper and sherry vinegar.

  • 2. FOR THE FISH

    Season the scallops with salt and add to a hot, non stick pan along with a drizzle of olive oil. After 1 minute of searing your scallop will be golden brown and ready to turn. After 1 minute on the other side take off the heat and finish with a squeeze of lemon.

    Serve the gazpacho in a small cup or bowl with a scallop on top.



Chef's tip

«Always serve gazpacho very cold. Chilling in a bowl over ice would work or place in the freezer half an hour before serving. »

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