Best 5 Stone Fruit Gazpacho With Scallops Recipes

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Welcome to the world of culinary delights! In this article, we embark on a journey to discover the tantalizing flavors of "stone fruit gazpacho with scallops." This unique dish combines the refreshing coolness of gazpacho with the succulent sweetness of stone fruits and the delicate brininess of scallops. We will guide you through the steps to create this stunning dish, offering tips and tricks to ensure a perfect balance of flavors and textures. Join us as we explore the vibrant world of stone fruit gazpacho with scallops, a dish that promises to tantalize your taste buds and impress your dinner guests.

Let's cook with our recipes!

STONE FRUIT GAZPACHO WITH SCALLOPS



Stone Fruit Gazpacho with Scallops image

Provided by Seamus Mullen

Categories     Soup/Stew     Fruit     Shellfish     Watermelon     Peach     Plum     Seafood     Scallop     Summer     Healthy

Yield Serves 4

Number Of Ingredients 12

1 pound white peaches, pitted
1 pound sour plums, pitted
2 cups cubed yellow (or red) seedless watermelon
1 clove garlic, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon Champagne vinegar
1 cup plus 3-4 tablespoons fruity olive oil
Salt
Freshly ground black pepper
4 jumbo diver scallops
Espelette pepper
A few sprigs of fresh thyme (with blossoms if possible)

Steps:

  • Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
  • Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
  • Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

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

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

I came across this recipe in a recent issue of Family Circle. I added some more fruits than the original recipe. It made a lovely, refreshing dessert! I'm thinking it would also make a great addition to a first course. The black pepper may sound like an odd ingredient but, it helps to keep the soup from being too sweet.

Provided by princesskim

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup of sliced grapes (green or red)
3/4 cup blueberries
1/2 cup of diced strawberry
1/2 cup of diced pineapple
1/2 cup raspberries
1/4 cup of diced peach
1 cup apple juice
3/4 cup orange juice
1/4 teaspoon fresh ground pepper

Steps:

  • Place all fruit in a large bowl.
  • Add juices and pepper.
  • Stir gently.
  • Cover bowl tightly.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 80.5, Fat 0.3, Sodium 2.6, Carbohydrate 20, Fiber 2, Sugar 15.8, Protein 0.9

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

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

GOLDEN GAZPACHO WITH SERRANO CHILIES AND SCALLOPS



Golden Gazpacho With Serrano Chilies And Scallops image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 2h

Yield Four servings

Number Of Ingredients 16

4 oranges
5 large yellow tomatoes (red may be substituted)
1/4 cup diced yellow bell pepper
1/4 cup diced ripe cantaloupe
1/4 cup diced ripe papaya
1/4 cup diced ripe mango
1/3 cup diced chayote, optional
1/2 cup seeded and diced cucumber
1 scallion, finely chopped
3 Serrano chilies, seeded
2 3/4 cups chicken broth, homemade or low-sodium canned
1/4 teaspoon saffron
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt, plus more to taste
1/2 pound fresh bay scallops
1 tablespoon chopped fresh cilant

Steps:

  • Remove the zest of 1 of the oranges with a vegetable peeler. Finely chop the zest and set aside. Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes. Let cool.
  • Blanch the tomatoes in boiling water for 10 seconds. Slip off the skins, then seed and dice. Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion. Set aside.
  • Puree the chilies with 3/4 cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
  • Place half of the tomato mixture in a blender or food processor and puree until smooth. Stir into the remaining tomato mixture. Strain the chili mixture into the tomato mixture. Stir in the reserved orange juice, the lime juice and the salt. Refrigerate at least 1 hour.
  • Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute. Drain and let cool. Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
  • Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 3 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 758 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

  • Choose ripe and flavorful stone fruits. This will ensure that your gazpacho is packed with sweetness and flavor.
  • Use a variety of stone fruits. This will give your gazpacho a complex and interesting flavor profile.
  • Don't overcook the stone fruits. You want them to retain their bright color and flavor.
  • Use a good quality olive oil. This will help to enhance the flavors of the other ingredients in your gazpacho.
  • Chill the gazpacho before serving. This will allow the flavors to meld together and develop.
  • Garnish the gazpacho with fresh herbs and a drizzle of olive oil before serving. This will add a pop of color and flavor.

Conclusion:

Stone fruit gazpacho with scallops is a refreshing and flavorful summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your gazpacho thick or thin, spicy or mild, there is a recipe out there for you. So next time you are looking for a healthy and delicious soup to enjoy, give stone fruit gazpacho a try.

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