Creamy Gazpacho with Peppered Scallops
Creamy Gazpacho with Peppered Scallops
Preparation time:
25
Cooking time:
40
Serves:
6 Servings

Ingredients

  • 3 roma tomatoes, seeded and chopped
  • 2 yellow capsicums, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1 small Spanish onion, chopped
  • 2 cloves garlic, minced
  • 3 cups salt-reduced vegetable juice
  • 1 1⁄2 cups low-fat plain yoghurt
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon white wine vinegar
  • 36 fresh scallops (about 800 g)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon cracked black pepper
  • 1⁄8 teaspoon ground white pepper
  1. Method
  2. Notes

  1. Combine a quarter (about 11⁄4 cups total) of the tomato, capsicum, cucumber, onion and garlic in a blender or food processor. Pulse until smooth. Add the vegetable juice, yoghurt, basil and vinegar and pulse to blend.
  2. Pour into a large bowl. Reserving about 3⁄4 cup for garnish, fold the remaining vegetables into the mixture.
  3. Divide the gazpacho among 6 shallow bowls. Set aside.
  4. Place the scallops on a plate and sprinkle with the salt, black pepper and white pepper, tossing to coat.
  5. Coat a large non-stick frying pan with cooking spray and heat over medium high heat. Working in batches, cook the scallops, turning once, for 5 to 6 minutes, or until opaque. Place 6 scallops in each bowl of
  6. gazpacho. Garnish with the reserved chopped vegetables.
  7. Serve each bowl with 2 wholemeal bread sticks and 1 cup skim milk.

Serves 6
Per serving: 1,342 kJ, 33 g protein, 39 g carbohydrates, 3 g fat (1 g sat fat), 55 mg cholesterol, 840 mg sodium*, 3 g fibre, 514 mg calcium

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