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Chilled Tomato-Mango Gazpacho with Pan Seared Scallops & Chives.

  • 8 fl oz
    chicken or vegetable broth
  • ½ small pkg
  • ½
    English cucumber
  • 2
  • 1
  • ¾ lb
    sea scallops
  • 2
  • 1
    yellow bell pepper
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    1 mango
    ½ English cucumber
    2 tomatoes
    1 yellow bell pepper
    2 limes
    ½ small pkg chives
  • 2
    Peel the mango and slice the flesh away from the pit, starting with the flat sides. Chop the mango into 1-inch pieces and add to blender.
  • 3
    Peel the cucumber, then trim off the ends. Chop the cucumber and the tomatoes into 1-inch pieces; add to blender.
  • 4
    Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane. Chop pepper into 1-inch pieces and add to blender.
  • 5
    Juice limes into the blender and add broth, olive oil, turmeric, salt, and pepper. Blend on high speed for 1-2 minutes until smooth, but not frothy. Transfer gazpacho to a container with a lid and refrigerate until ready to serve.
    8 fl oz (1 cup) chicken or vegetable broth
    2 tbsp extra virgin olive oil
    ¼ tsp turmeric
    ½ tsp salt
    ⅛ tsp black pepper
  • 6
    Preheat a skillet over medium-high heat.
  • 7
    While the skillet heats up, pat the scallops dry with paper towels and place on a plate; rub with olive oil and season with salt and pepper on both sides.
    ¾ lb sea scallops
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 8
    Once the skillet is hot, carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, transfer to a plate.
  • 9
    Chop chives into small pieces.
  • 10
    To serve, divide chilled gazpacho and scallops between large bowls. Top with chives and a drizzle of olive oil. Enjoy!
    1 tsp extra virgin olive oil