• 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

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Comments
  1. belocchio says:

    I always await the “stone fruit” season with eager anticipation. I think about all the wonderful dishes awaiting me using seasonal fruit. This fruit gazpacho is so sophisticated, so wonderfully flavoured and then to take it over the top the one perfect scallop. A superb creation worthy of the most important dinner party, but why not simply indulge yourself tonight .. even if you’re cooking for just yourself. You deserve this indulgent hot weather soupl V.

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