Recipe by genevievescuisine
"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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fresh sea scallops
avocado - peeled, pitted and diced
freshly ground black pepper to taste
basil leaves, torn into pieces
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 172
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