Pan Seared Diver Scallops with Crab Gazpacho
24 diver scallops
1 pound mega jumbo lump crabmeat
chopped herbs (parsley, dill, chives)
micro peashoots
cracked black pepper
extra virgin olive oil
3 pounds ripe tomatoes, peeled, seeded, roughly chopped
2 cucumbers, peeled, seeded, small diced
1 red onion, small diced
1 red bell pepper, small diced
1 green bell pepper, small diced
4 cloves garlic, roasted
3 T sherry wine vinegar
1 t cumin seeds, toasted and ground
Salt and pepper to taste
To make gazpacho:
Dice vegetables evenly, save all leftovers to puree. Set aside. Combine scraps from vegetables and garlic in blender with tomatoes. Puree until smooth. In nonreactive bowl, combine pureed tomato mixture with diced pepper, cucumber, and red onion. Add cumin and sherry vinegar. Add salt and pepper to taste. The gazpacho is best made a day ahead of serving.
To put dish together:
Season scallops with salt, pepper, and chopped herbs. Heat saute pan over medium-high heat until hot, add enough pomace olive oil to coat bottom of pan. Place scallops in pan and sear until golden brown, turn over and repeat. Remove from pan and let rest. Ladle four ounces of finished gazpacho in bottom of soup bowl. Alternate scallops and crabmeat in bowl. Finish with peashoots tossed with extra virgin olive oil and cracked black pepper. Serves 8.
