S.O.S. Cantaloupe Tonight!

This week for S.O.S I made cucumber gazpacho with cantaloupe and scallops.  This summery dish was sweet and spicy and guaranteed to tickle your taste buds!

Cucumber Gazpacho with Cantaloupe and Scallops

Serves 4

*adapted from Epicurious

Ingredients

2 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions, coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, tarragon, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped

1 small shallot
3 tablespoons extra-virgin olive oil
1/4 cup plain Greek yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon siracha
1/4 pound scallops

1 cup cantaloupe, cut into small dice

Directions
In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. 

Stir in salt, pepper, and siracha, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

Heat a skillet with olive oil.  Sear scallops, about 1-2 minute on each side.  

Allow to cool then dice.  In a  small bowl, stir together scallops and remaining cucumbers, herbs, and salt.

Fold cantaloupe into soup. 

Divide soup evenly among 4 chilled bowls and top each with dollop of scallop mixture. Serve immediately.