Thursday, July 28, 2011

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

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

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.

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