Seared Sea Scallop with a Chilled Tomato-Herb Gazpacho


Seared Sea Scallop with a Chilled Tomato-Herb Gazpacho
Serves 2 People

Items You Will Need
2Each                                Large Sea Scallops
2 TBSP                              Pure Olive Oil
1tsp                                    Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
1 TBSP                              Extra Virgin Olive Oil
1 tsp                                   Chives (Chopped)
¼  tsp                                 Flakey Sea Salt (Fleur du Sel)

¼ Cup                                Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
½ Cup                                Cucumbers and Red Onion Mix (2 parts Diced Cucumber / 1 part Diced Red Onion)
1 ½ Cup                             Chilled Tomato-Herb Gazpacho (Vine-Ripe Tomatoes, Olive Oil, Sea Salt, Fresh Basil, Shallots, Garlic and Black
Pepper marinated warm for 4-6 hours, pureed until smooth and chilled)

    Directions To Make

  • Clean the scallops by removing the ‘foot’ and drying them off thoroughly.
  • Season the Scallops with Salt & Pepper Mix.
  • Drizzle the Olive Oil over the Scallops to completely coat.
  • Allowing the Scallops to marinate with this mixture, prepare other ingredients to complete your dish.
  • Heat a heavy duty skillet on a medium flame. (Using a non-stick pan will not allow the scallops to caramelize, reducing the flavor)
  • Coat the Scallop in the oil thoroughly and place into the pan on the largest side. (Presentation side first)
  • Allow to cook until a brown crust forms around the edges. (Approximately 1 Minutes)
  • Turn the Scallop over and allow to cook for an additional 1-2 minutes. (If the scallop is large, reduce the heat slightly, so as to finish cooking without burning the Scallop.)
  • Remove from the pan and allow to rest while arranging the plate.
    Steps to Plating

  • Prepare the Gazpacho or other accompaniment.
  • Pour 6oz of Gazpacho into the bottom of the bowl.
  • Spoon the Cucumber/Red Onion Mixture into the middle of the bowl creating a base for the Scallop.
  • Arrange the Herb Salad on top and serve.
  • Drizzle some Extra Virgin Olive Oil around the Gazpacho.
  • Finish the dish with a sprinkle Chopped Chives around the Gazpacho and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad/Scallop.

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