Avocado Scallop Soup
Servings: 4
Cuisine: American
Recipe type: Soups
  • 1 lb. small bay scallops
  • 2 cups plum tomatoes, chopped
  • 1 cup cucumber, peeled, seeded, and chopped
  • ¾ cup roasted red pepper, chopped
  • ½ cup scallions, chopped
  • ⅓ cup celery, chopped
  • ½ avocado + ½ avocado reserved and sliced
  • ¾ cup low-sodium tomato juice
  • 2 Tbs. lemon, juiced
  • 1-½ Tbs. dried cilantro
  • ½ Tbs. dried parsley
  • 1 Tbs. red wine vinegar
  • 2 Tbs. coconut oil
  • ¼ tsp. sea salt + ¼ tsp. sea salt reserved
  • ¼ tsp. black pepper + ¼ tsp. black pepper reserved
  1. Add to blender: tomatoes, cucumber, red pepper, scallions, celery, ½ avocado, scallions, tomato juice, lemon juice, cilantro, parsley, vinegar, sea salt, and black pepper. Blend until desired consistency is reached. Cover and chill in refrigerator for at least 1 hour or overnight to let flavors meld.
  2. When ready to serve, pat scallops dry and season with remaining sea salt and black pepper.
  3. Heat skillet and add coconut oil over medium-high. Add scallops and sear for approximately 2 minutes per side (or to desired doneness). Scallops should be ready when they are no longer translucent.
  4. Divide gazpacho (cold soup) between 4 bowls. Top with scallops and avocado slices. Serve and enjoy!



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