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Calorie-Busting Gazpacho with Seared Scallops



  • 2 clove garlic
  • 1 1/2 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 1 slice day-old bread
  • 1/2 bunch watercress
  • 1/4 cup rice wine or white wine vinegar
  • 2 tablespoon olive oil
  • 6 tablespoon basil leaves
  • 1 can beef or vegetable broth
  • 6 can tomatoes
  • 2 cup v8 juice
  • 2 cup kosher salt and freshly ground pepper
  • 12 cup sea scallops
  • 2 tablespoon olive oil
  • 2 tablespoon salt and freshly ground pepper
  • 3 tablespoon bamboo skewers
  • 3 tablespoon vegetable oil
  • 2 tablespoon chives


Baking Directions:

GazpachoIn 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.

ScallopsPrepare 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 with veggie oil.

  Grill for 2 minutes on each side.

  Slide them off skewers and top them with gazpacho.

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