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Corn Gazpacho with Seared Scallops and Harissa
Scallops and corn go together like peas and carrots. And I cant think of a recipe that epitomizes early summer vibes more than this recipe for corn gazpacho with scallops and harissa.
OK so it may not feel like summer where you are (it’s been dark and rainy for at least 2 weeks here) but that’s even more reason to prep this little number! One taste of this dish and I could imagine the hot weather, BBQs, days spent in bathing suits, and the faint smell of sunscreen.
And as if the vision of summer livin’ was enough of a draw for you… this corn gazpacho with scallops recipe is insanely easy to make! As in it’ll take you 1 hour tops to prep! It’s the perfect family meal during the week or a great dinner party recipe. It’s stunning taste and beauty will make any diner think you spent all day in the kitchen. So give yourself the night off, pour a glass of wine, and reap the benefits of a deliciously easy meal.
Corn Gazpacho with Seared Scallops, Harissa Oil, Watercress, and Popcorn
The sweet, cold corn gazpacho's perfection is mirrored in the creamy scallops, spicy harissa oil, peppery watercress, and crunchy popcorn to produce an easy yet insanely delicious meal. Your diners will be in awe of not only it's beauty and taste but your talent in the kitchen.
Place all the gazpacho ingredients (minus the vinegar) in a large bowl. Generously salt the vegetables and toss for a few seconds to thoroughly distribute the salt. Leave on the counter for 1 hour. Since we are not developing flavor with heat, we want to extract as much natural flavor as possible. The salt will breakdown the cell walls within the vegetables enabling the flavorful juice to be released. This process will ensure a super tasty gazpacho. After an hour, place the vegetables and juices in a blender and puree until a desired consistency is reached. Season with sherry vinegar and salt. Refrigerate until serving.
Place ingredients in a small saucepan over low heat. Heat for 5 minutes, remove from heat, and let sit for 15 minutes. Pour harissa oil into a coffee filter lined strainer.
Make sure scallops are completely dried. Season with salt. Add oil to a skillet over high heat. Sear scallops to 1-1.5 minutes on each side.
Pour the cold gazpacho into a shallow bowl. Place a small bunch of watercress in the center of the soup and place the hot scallops on top of the watercress. (The peppery watercress not only adds contrast to the sweet soup but more importantly, lifts the hot scallops out of the cold soup. This way, the temperature of both components wont be comprised and you'll achieve a great contrast in temperatures.) Garnish with the harissa oil and popcorn.