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Stone Fruit Gazpacho with Scallops
home :: des moines cooks :: In the Kitchen With October/November 2017

Stone Fruit Gazpacho with Scallops


1 pound peaches, peeled and pitted
1 pound plums, pitted
2 cups cubed seedless watermelon
1 clove garlic, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon champagne vinegar
1 cup plus 4 tablespoons fruity olive oil
Freshly ground black pepper
4 jumbo diver scallops
Piment d’Espelette (red chile pepper powder)
Few sprigs fresh thyme
Additional fruity olive oil for drizzling

For gazpacho, combine peaches, plums, watermelon, garlic, shallots, and vinegar in a blender or food processor. Process on high until smooth and creamy, then reduce speed and drizzle in 1 cup olive oil until completely incorporated. Season with salt and pepper. Cover and chill in the refrigerator. Chill four soup bowls.

When gazpacho is chilled, preheat oven to 325°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season scallops generously with salt and pepper. Once the olive oil is hot, place scallops in pan and sear until golden brown. (I like scallops to be barely cooked, so I only sear one side.)

After about 2 minutes on the stove top, put the pan in the oven, without flipping the scallops; bake 2 to 3 minutes.

Fill each chilled bowl with a generous portion of gazpacho and place one scallop in each bowl, seared side up. Top each serving with a sprinkling of Piment d’Espelette, a thyme spring, and a drizzle of fruity olive oil. Makes 4 servings. Recipe from Rebecca Howe of West Des Moines.

*See more recipes in our soups collection

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