10 min
10 min
0 from 0 reviews
Today, I’ve got a real treat for you – a dish that screams summer freshness and cool vibes! Picture this: delicate scallop slices served as sashimi, perfectly paired with a refreshing chilled gazpacho. But hold on, this gazpacho is taking a twist ! We’re throwing in some juicy watermelon that not only bursts with flavor but also adds a vibrant pop of color. To kick things up a notch, I’ve added a hint of chili and a sprinkle of cilantro. These two stars add a whole new dimension to the dish, making every bite an adventure for your taste buds. And here’s the best part – this entire recipe dances from kitchen to table in under ten minutes. It’s your go-to for those early evening hours when a cocktail is in hand and good company is all around.
Blender
Sieve
Knife
Cutting board
Start by making the gazpacho: in a blender add the watermelon, tomatoes, chili, sherry vinegar, sea salt, black pepper and olive oil. Blend to a smooth juice, and correct flavors.
Transfer the juice through a fine sieve.
Slice the scallops into thin slices and arrange them on a flat plate.
Drizzle the watermelon gazpacho between the scallop slices.
Decorate each piece of scallop with a super thin slice of chili and cilantro leaves. Add Atlantic sea salt on top of each scallop slice.
Drizzle olive oil and squeeze lemon on top.
YASSS!
write your comment