You ever see something on the Food Network and say to yourself, “Wow, that looks amazing, I need to make that”. How often do you actually make it? Well, I’m often guilty of not following through, but this time I actually made something with a little help.
I had watched Chuck Hughes of Chuck’s Day Off on the Food Network a while back and he made this great green gazpacho which served as the base for a perfectly grilled scallop. Chuck made it look amazing so I had told myself I should give it a shot one day, but filed it away for a rainy day activity. Fast forward about a month and I was chatting with my friend Lora, the Cake Duchess (she’s on my blogroll, go click and say hi to her) about needing to find a simple, yet elegant dish. She said she had just the thing and sent me the link to something she had recently seen and it turned out to be the very same scallop and gazpacho. It was fate, so I had to make it, so I did!
The best part of this dish, is that it’s one of those things that looks wonderfully chic and it’s not overly complicated. If you’re a fan of seafood, you can never go wrong with a sweet scallop. As for the gazpacho, the tomatillos is a perfect match to the crunchy cucumber.
Pan-Grilled Scallops on Green Gazpacho (Recipe from Chuck’s Day Off)
- 4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced (I used the English cucumber)
- 3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced (I went the route of using canned, just because the fresh ones were not ripe at all)
- 3 green onions, finely diced
- 1 clove garlic, peeled and minced
- 1/4 cup olive oil
- Coarse or kosher salt
- Freshly ground black pepper
- Pan-Grilled Scallops
- 5 sea scallops, shells reserved (As you can see, I didn’t find any shells)
- Canola Oil, for frying
- Olive oil, for drizzling
- Salt and freshly ground black pepper
Cook’s Note: This will give the scallops a nice ‘browned look’ once they’re seared.
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.