Ingredients

• 1 clove garlic, minced
• 1 tsp. salt
• 3 tomatoes, seeded, chopped
• 1 cup red bell pepper, cored, seeded, and diced
• ½ cup cucumber, peeled, seeded and diced
• ½ cup onion, minced
• 1 shallot, minced
• 2 Tbsp. sherry vinegar
• 1 Tbsp. olive oil
• Salt and pepper
• 1 lime, juiced
• 12 ounces fresh sea scallops
• Olive oil, if sautéing

Method

Mash garlic and salt into a paste. Add tomatoes, bell peppers, cucumber, onions, vinegar, & oil. Season to taste with salt and pepper. Set aside and let stand 5 minutes or longer.

Pat scallops dry; season with salt. Grill over high heat for about 2 minutes per side.
Or sauté scallops:
Warm 1 T. olive oil in large nonstick skillet over high heat.
Cook for 2 min. each side. (brown on the outside, tender in the middle)

Divide gazpacho salad between two shallow bowls. Top with scallops. Squeeze lime juice over entire salad.

Notes

This salad can easily be scaled for a larger serving or entertaining. If it's cold out opt to pan-fry the scallops instead.

Categories

Basic, Salads