Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
Ingredients2 h 15 m servings 319 cals
- Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
- Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
- To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Per Serving: 319 calories; 19.1 g fat; 17.2 g carbohydrates; 22.1 g protein; 37 mg cholesterol; 781 mg sodium. Full nutrition
ReviewsRead all reviews 4
Loved everything in this dish! The only thing I did differently was I didn't strain the soup (I didn't want to waste anything). Next time I won't add as much balsamic vinigrette
I used 2 cans of diced tomatoes because that's what I had and used basil oil and olive oil. My husband and I both loved it and will make it again!
This was pretty tasty and light. I used bay scallops instead of sea scallops which wound up being a mistake. Trust me- splurge on the more expensive sea scallops.