Recipe: CALORIE-BUSTING GAZPACHO WITH SEARED SCALLOPS
Ingredients
- 2 large cloves of garlic
- 1 1/2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 1 slice day-old bread, torn into small pieces
- 1/2 bunch watercress, or 2 outer romaine leaves
- 1/4 cup rice wine or white wine vinegar
- 2 tablespoons olive oil
- 6 large fresh basil leaves
- 1 can beef or vegetable broth
- 6 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
- 2 cups V8 juice
- kosher salt and freshly ground pepper
- 12 fresh sea scallops, cleaned and blotted dry
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 3 (10-inch long) bamboo skewers, soaked in water for 30 minutes, then drained
- Vegetable oil for brushing
- 2 tablespoons minced fresh chives
Preparation
Gazpacho:
In food processor or blender, puree the garlic, sugar, cayenne and bread.
Trim away any tough watercress stems or remove the tick spines of the romaine leaves.
Add watercress or romaine to the work bowl.
Add the vinegar, oil, basil, and beef or vegetable broth.
Process until pureed.
Transfer to another bowl and stir in tomatoes and V8 juices.
Add salt and pepper to taste
Cover and chill.
Scallops:
Prepare a medium-hot fire ..
In bowl, toss the scallops with olive oil and a little salt and pepper
Set aside for 15 minutes, then thread 4 scallops onto each skewer or cook directly on the grill.
Brush grill grate w/ veggie oil.
Grill for 2 minutes on each side.
Slide them off skewers and top them with gazpacho.
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