SEARED SEA SCALLOP WITH HEIRLOOM GAZPACHO

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!