Scallop recipe for Scallop Seviche with Summer Gazpacha

Scallop Seviche with Summer Gazpacha 43 Degrees North - Portsmouth, NH




	20 (20/30) size Dry Sea Scallops ½ Cup Orange Juice ½ Cup Lemon Juice 1 Cup Lime Juice 1 small Red Onion (diced) 1 ea. Poblano Pepper Diced 1 Jalepeno (diced) 3 Spring Cilantro 1 White Onion 1 Jalepeno	1 Red Pepper 10 Roma Tomatoes 1 Cucumber 2 Green Peppers 2 Garlic Cloves 2 Celery Stalks 3 Spring Cilantro 1 qt Tomato Juice 1 lb. Cherry Tomatoes 1 bunch Watercress


	For Seviche: Whisk together orange, lemon and lime juices with peppers, onions and cilantro. Pure over scallops and marinate for 1 hour or until scallops look cooked. Then remove from marinade and pat dry. Season with salt and pepper. Gazpacho: place tomatoes, cucumber, peppers, onion, garlic, celery in blender. Puree to desired consistency. Use tomato juice to thin out. Adjust seasonings to taste. Salad: Cut cherry tomatoes in half, cut all stems off watercress and clean. Toss tomatoes and watercress with cilantro leaves, lime juice and oil, season with salt and pepper. Assemble: Spoon Gazpacho into soup bowl (about 1/3 cup). Slice 2 scallops in half and place on top of Gazpacho. Top with salad and serve. Serves 10