Gazpacho is a beautifully refreshing summer soup delicious on its own but made a whole lot more mouth-watering when paired with succulent scallop skewers seasoned with citrusy butter.
This Gazpacho with Scallop Skewers recipe is a must try this, Summer.
NUTRITIONAL INFO PER SERVE (4 serves)
313 Cal | 14g Fats | 24g Carbs | 21g Protein
INGREDIENTS
• 5 cups chopped tomatoes (about 5 medium)
• 1 ½ cups chopped capsicum
• 1 ½ cups chopped cucumber
• ½ cup chopped red onion
• ¼ cup chopped fresh coriander
• 2 cloves garlic, sliced
• 2 tablespoons red-wine vinegar
• ¼ teaspoon salt
• ½ teaspoon ground pepper plus 1/8 teaspoon, divided
• 1 cup cubed whole-wheat country bread (crust removed)
• 2 tablespoons extra-virgin olive oil
• 570g large fresh scallops, tough side muscle removed
• 2 tablespoons unsalted butter, softened
• ½ teaspoon grated lime zest
STEP BY STEP
1) Combine tomatoes, capsicum, cucumber, onion, coriander, garlic, vinegar, salt and 1/2 teaspoon pepper in a blender. Pulse until finely chopped. Transfer 1 cup of the mixture to a large bowl. Add bread and oil to the blender and blend until smooth. Transfer to the bowl, stir, cover and refrigerate for up to 2 days.
2) When ready to serve, preheat grill to medium-high.
3) Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.
4) Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.
If you’re looking to try another fantastic Scallop recipe then follow this link for Pan Seared Scallops with Citrus-Ginger Quinoa
