STONE FRUIT GAZPACHO WITH SCALLOPS
Steps:
- Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
- Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
- Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.
GOLDEN GAZPACHO
Provided by Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine all ingredients in a blender, except the garnish and blend until smooth.
- Top with garnish.
GOLDEN GAZPACHO WITH CHILIES AND SHRIMP
Provided by Craig Claiborne
Categories soups and stews, appetizer
Time 1h20m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
- Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes and discard the peel and stems. Cut the tomatoes crosswise in half and remove the seeds. Cut the tomato flesh into very small dice. There should be about two cups.
- Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl. Add the chili and broth mixture and stir to blend. Add salt to taste. There should be about four cups. Refrigerate at least one hour.
- Cut each shrimp crosswise in half. There should be about 1 1/4 cups. Roll the shrimps in chopped coriander.
- Spoon equal portions of the soup into four to six chilled soup bowls. Garnish each bowl with equal portions of the shrimp.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 716 milligrams, Sugar 3 grams, TransFat 0 grams
SCALLOP CEVICHE
Provided by Anna Getty
Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
- 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
GOLDEN GAZPACHO WITH SERRANO CHILIES AND SCALLOPS
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 2h
Yield Four servings
Number Of Ingredients 16
Steps:
- Remove the zest of 1 of the oranges with a vegetable peeler. Finely chop the zest and set aside. Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes. Let cool.
- Blanch the tomatoes in boiling water for 10 seconds. Slip off the skins, then seed and dice. Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion. Set aside.
- Puree the chilies with 3/4 cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
- Place half of the tomato mixture in a blender or food processor and puree until smooth. Stir into the remaining tomato mixture. Strain the chili mixture into the tomato mixture. Stir in the reserved orange juice, the lime juice and the salt. Refrigerate at least 1 hour.
- Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute. Drain and let cool. Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
- Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 758 milligrams, Sugar 18 grams, TransFat 0 grams
More about "golden gazpacho with serrano chilies and scallops food"
GOLDEN GAZPACHO - ONCE UPON A CHEF
From onceuponachef.com
Estimated Reading Time 3 mins
- Place the tomatoes, bread crumbs, white wine vinegar, olive oil, turmeric, curry powder, salt and water in a blender. Purée until smooth.
- Strain the soup through a fine sieve into a medium bowl, pushing it through in circular motions with the back of a ladle. Discard the pulp and taste for seasoning. (Please don't skip this step -- you need to strain the soup to achieve the silky texture.) Chill the soup in the refrigerator for about an hour, or until very cold. Stir (it may separate a bit while chilling), then ladle the soup into bowls and top with the minced chives, red bell peppers and any other condiments. Add freshly ground black pepper, to taste.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 – 24 hours, until completely thawed. It may separate a little once defrosted; just stir before serving.
SUMMER GAZPACHO SALAD - ONCE UPON A CHEF
From onceuponachef.com
GAZPACHO WITH SCALLOP SKEWERS - EATINGWELL
From eatingwell.com
RECIPE FOR GAZPACHO WITH A SEARED SCALLOP - DELECTABILIA
From delectabilia.com
SEARED SCALLOPS WITH POMEGRANATE AND MEYER LEMON - FOOD & WINE
From foodandwine.com
CHOOSE A GOURMET GAZPACHO RECIPE - FOOD & WINE
From foodandwine.com
10 BEST SUMMER GAZPACHO RECIPES - EASY GAZPACHO SOUP IDEAS
From delish.com
GOLDEN GAZPACHO WITH SERRANO CHILIES AND SCALLOPS
From diningandcooking.com
29 SCALLOP RECIPES FOR RESTAURANT-WORTHY DINNERS AT HOME
From epicurious.com
GAZPACHO WITH SERRANO CHILES | WILLIAMS SONOMA
From williams-sonoma.com
NYT COOKING - YELLOW TOMATO RECIPES
From cooking.nytimes.com
NYT COOKING - BAY SCALLOPS RECIPES
From cooking.nytimes.com
GOLDEN GAZPACHO WITH SERRANO CHILES AND BAY SCALLOPS
From baileyfarmsinc.com
GREEN GAZPACHO - JWINMAN.COM
From jwinman.com
GAZPACHO WITH SEARED SCALLOPS - ATHLETIC BREWING
From athleticbrewing.com
GOLDEN GAZPACHO WITH CHILIES AND SHRIMP - APP.CKBK.COM
From app.ckbk.com
GAZPACHO WITH SEARED SCALLOPS - THE WELLNESS EXPERIENCE
From thewellness-experience.com
GAZPACHO WITH SEARED SCALLOPS - ATHLETIC BREWING
From athleticbrewing.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love