I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; protein 22.1g 44% DV; carbohydrates 17.2g 6% DV; fat 19.1g 29% DV; cholesterol 37.4mg 13% DV; sodium 780.9mg 31% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2010
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 Read More
(17)

Most helpful critical review

Rating: 3 stars
08/19/2011
I am giving this three stars because my guests liked it but I didn't. A lot probably depends on the freshness and quality of the tomatoes used. A good option if you have vegetarians in your company since the scallops are easy to leave out. Read More
(5)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2010
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 Read More
(17)
Rating: 5 stars
05/25/2011
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! Read More
(7)
Rating: 4 stars
08/25/2011
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. Read More
(5)
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Rating: 3 stars
08/18/2011
I am giving this three stars because my guests liked it but I didn't. A lot probably depends on the freshness and quality of the tomatoes used. A good option if you have vegetarians in your company since the scallops are easy to leave out. Read More
(5)