Best 2 Stone Fruit Gazpacho With Scallops Recipes

**Title: Savor the Sweet and Savory Symphony of Stone Fruit Gazpacho with Scallops: A Culinary Journey for the Senses**

Indulge in a culinary adventure that tantalizes your taste buds with the vibrant and refreshing Stone Fruit Gazpacho paired elegantly with seared scallops. This innovative gazpacho recipe captures the essence of summer's bounty, blending sweet stone fruits, crisp cucumbers, tangy tomatoes, and aromatic herbs into a chilled, flavorful soup. Perfectly seared scallops add a touch of luxury and a delightful contrast in texture, making this dish a symphony of flavors and textures that will transport you to a Mediterranean oasis. Whether you're seeking a light and healthy lunch, an impressive appetizer, or a unique main course, the Stone Fruit Gazpacho with Scallops is a culinary masterpiece that will leave you craving more. Dive into this article for the complete recipe, along with variations and additional delectable recipes using stone fruits, such as a refreshing Stone Fruit Salad with Burrata and a delectable Grilled Stone Fruit Skewers with Honey-Thyme Glaze. Embark on a culinary journey that celebrates the vibrant flavors of summer and leaves your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

PAN-GRILLED SCALLOPS ON GREEN GAZPACHO

Pan-Grilled Scallops on Green Gazpacho image

Provided by Chuck Hughes

Categories appetizer

Time 11m

Yield 5 servings

Number Of Ingredients 11

Ingredients

4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced
3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced
3 green onions, finely diced
1 clove garlic, peeled and minced
1/4 cup olive oil
Coarse or kosher salt
Freshly ground black pepper
5 sea scallops, shells reserved
Canola Oil, for frying
Olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.

FRUIT GAZPACHO

Fruit Gazpacho image

Provided by Nancy Harmon Jenkins

Categories easy, lunch, soups and stews, appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups tomato puree
3 cups freshly squeezed orange juice
2 teaspoons sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half, for garnish 1 or 2 kiwis, peeled and sliced (garnish)

Steps:

Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 129 milligrams, Sugar 33 grams

Tips:

Choose ripe and flavorful stone fruits: The quality of your stone fruits will greatly impact the taste of your gazpacho. Look for fruits that are fragrant and have a deep, rich color.
Use a variety of stone fruits: Don't be afraid to mix and match different types of stone fruits in your gazpacho. This will add complexity and depth of flavor to the dish.
Roast the stone fruits before adding them to the gazpacho: Roasting the stone fruits will caramelize their natural sugars and intensify their flavor. This step is optional, but it is highly recommended.
Chill the gazpacho before serving: Gazpacho is best served cold. Chill it for at least 2 hours before serving, or overnight for even better flavor.
Garnish the gazpacho with fresh herbs and vegetables: A garnish of fresh herbs and vegetables will add a pop of color and flavor to your gazpacho. Some good options include basil, cilantro, mint, cucumber, and radish.

Conclusion:

Stone fruit gazpacho with scallops is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of stone fruits or scallops, or both, this gazpacho is sure to please. So next time you are looking for a delicious and healthy summer meal, give this stone fruit gazpacho with scallops a try.