Stone Fruit Gazpacho with Scallops

Ingredients for Stone Fruit Gazpacho with Scallops

• 450g white peaches, pitted

• 450g sour plums, pitted

• 475ml cubed yellow (or red) seedless watermelon

• 1 clove garlic, coarsely chopped

• 1 shallot, coarsely chopped

• 1 tablespoon Champagne vinegar

• 240ml plus 3-4 tablespoons fruity olive oil

• Sal

• Freshly ground black pepper

• 4 jumbo diver scallops

• Espelette pepper

• A few sprigs of fresh thyme (with blossoms if possible)

How to make Stone Fruit Gazpacho with Scallops

Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 240ml olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.

Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.

Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.