- 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