Shellfish
Summer Gazpacho with Grilled Scallops
Serves
4
Information
Prep Time: 15 min Cook Time: 5 min
Ingredients
250g frozen Peas Bonduelle • 200g Greek Dodoni Yoghurt 2 % fat • 60ml Forum Chardonnay Vinegar • 80ml Hazelnut oil « Bizac » • 100ml Sao Lourenzo low fat milk • 6 lettuce hearts Dulze • Belamandil flor de sal • 8 very fresh scallops • Fresh lemon
Method
Save half a lettuce heart and a few peas for decoration • Blend most of the peas, the lettuce hearts, the yoghurt, hazelnut oil, and the milk in a blender for at least 5 minutes • Pass through a sieve and season with vinegar and salt • Grill the scallops for 1 minute each side • Season with Flor de Sal and lemon juice • Divide the soup into very cold deep plates • Garnish with finely cut lettuce heart, peas and the grilled scallops • Drizzle with a few drops of hazelnut oil
