Yellow Tomato Gazpacho with Seared Scallops

The east end of Long Island is a very special place for us. We are so fortunate to be surrounded by the the ocean, farms and wonderful people! Laura is one of those people. She writes about her love for the edible communities of the Hamptons and North Fork in Out East Foodies. Following is one of Laura's ways to use our lemon zest blended sea salt.

Out East Foodies' Yellow Tomato Gazpacho with Seared Scallops

Yellow Tomato Gazpacho with Seared Scallops

Ingredients

  • 2 ½ pounds of ripe yellow tomatoes; blanched, peeled, and cored.
  • 1 hothouse cucumber; chopped, peeled and seeded
  • 1 yellow bell pepper, chopped and seeded
  • ½ jalapeño; seeded, chopped and cut in half
  • 4 cilantro sprigs
  • 1 shallot, chopped
  • 4 tablespoons of sherry vinegar
  • ½ cup of good extra-virgin olive oil
  • 1 tablespoon of Amagansett Sea Salt
  • Pepper to taste
  • 6 large Sea Scallops
  • 2 tablespoons of olive oil or butter for searing
  • A pinch of Amagansett Sea Salt, Lemon Zest BlendLemon Zest Blend to sprinkle on top
  • Pea shoots and currant tomatoes

Directions

  1. In boiling water blanch the tomatoes for 30 seconds; cut a cross-hatch at the bottom of the tomato before inserting. Cool the tomatoes in a bowl of ice water and then peel the skin off the tomato. Remove the cores and chop the tomatoes, saving all of the juice.
  2. Place half of the yellow tomatoes, cucumber, jalapeño, cilantro, shallots, vinegar, olive oil and ½ tablespoon of salt and a pinch of pepper in a blender or food processor.
  3. Puree until the soup is completely smooth. Taste for seasoning and repeat with the rest of the ingredients. You can chill the soup in the refrigerator or have it at room temperature.
  4. On high heat sear the scallops on both sides; approximately 2 minutes on both sides or just when the scallop gets a golden crust. Do not overcook.
  5. When done, place one scallop in the middle of a shallow bowl and pour the gazpacho around the scallop up to its middle; the top should peek out.
  6. Finish the scallop with a sprinkle of the Lemon Zest Amagansett Sea Salt.
  7. Place tomato currants around the scallop as well as the pea shoots and a light drizzle of extra virgin olive oil.

Serves 6