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Photo: Jason Donnelly
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupschopped tomatoes (about 5 medium)1 ½cupschopped bell pepper1 ½cupschopped English cucumber½cupchopped red onion¼cupchopped fresh cilantro2clovesgarlic, sliced2tablespoonsred-wine vinegar¼teaspoonsalt½teaspoonground pepper plus 1/8 teaspoon, divided1cupcubed whole-wheat country bread (crust removed)2tablespoonsextra-virgin olive oil1 ¼poundsdry sea scallops (see Tip), tough side muscle removed2tablespoonsunsalted butter, softened½teaspoongrated lime zest
Cook Mode(Keep screen awake)
Ingredients
5cupschopped tomatoes (about 5 medium)
1 ½cupschopped bell pepper
1 ½cupschopped English cucumber
½cupchopped red onion
¼cupchopped fresh cilantro
2clovesgarlic, sliced
2tablespoonsred-wine vinegar
¼teaspoonsalt
½teaspoonground pepper plus 1/8 teaspoon, divided
1cupcubed whole-wheat country bread (crust removed)
2tablespoonsextra-virgin olive oil
1 ¼poundsdry sea scallops (see Tip), tough side muscle removed
2tablespoonsunsalted butter, softened
½teaspoongrated lime zest
DirectionsCombine tomatoes, bell pepper, cucumber, onion, cilantro, 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.When ready to serve, preheat grill to medium-high.Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.EquipmentEight 6-inch skewersTipAs their names suggest, small bay scallops are found in shallow waters whereas large sea scallops are found deeper in the ocean. The larger version is best for skewering and grilling. All scallops get a Best Choice or Good Alternative rating fromSeafoodWatch.org. Farmed scallops are the most sustainable; look for Marine Stewardship Council certification on wild scallops to ensure they’re harvested using eco-friendly practices.To make aheadRefrigerate gazpacho (Step 1) for up to 2 days.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Combine tomatoes, bell pepper, cucumber, onion, cilantro, 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.When ready to serve, preheat grill to medium-high.Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.EquipmentEight 6-inch skewersTipAs their names suggest, small bay scallops are found in shallow waters whereas large sea scallops are found deeper in the ocean. The larger version is best for skewering and grilling. All scallops get a Best Choice or Good Alternative rating fromSeafoodWatch.org. Farmed scallops are the most sustainable; look for Marine Stewardship Council certification on wild scallops to ensure they’re harvested using eco-friendly practices.To make aheadRefrigerate gazpacho (Step 1) for up to 2 days.
Combine tomatoes, bell pepper, cucumber, onion, cilantro, 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.
When ready to serve, preheat grill to medium-high.
Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.
Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.
Equipment
Eight 6-inch skewers
Tip
As their names suggest, small bay scallops are found in shallow waters whereas large sea scallops are found deeper in the ocean. The larger version is best for skewering and grilling. All scallops get a Best Choice or Good Alternative rating fromSeafoodWatch.org. Farmed scallops are the most sustainable; look for Marine Stewardship Council certification on wild scallops to ensure they’re harvested using eco-friendly practices.
To make ahead
Refrigerate gazpacho (Step 1) for up to 2 days.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)313Calories14gFat24gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
