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

  • 16 fl oz
    chicken or vegetable broth
  • 1 small pkg
  • 1
    English cucumber
  • 4
  • 2
  • 1 ½ lb
    sea scallops
  • 4
  • 2
    yellow bell peppers
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    2 mangoes
    1 English cucumber
    4 tomatoes
    2 yellow bell peppers
    4 limes
    1 small pkg chives
  • 2
    Peel mangos and slice the flesh away from the pit, starting with the flat sides. Chop mangos into 1-inch pieces and add to a large bowl.
  • 3
    Peel the cucumber, then trim off the ends. Chop the cucumber and the tomatoes into 1-inch pieces; add to bowl with the mango.
  • 4
    Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Chop peppers into 1-inch pieces and add to the bowl with mango and cucumber.
  • 5
    Juice limes into a separate, medium bowl, and add broth, olive oil, turmeric, salt, and pepper; whisk to combine.
    16 fl oz (2 cups) chicken or vegetable broth
    ¼ cup extra virgin olive oil
    ½ tsp turmeric
    1 tsp salt
    ¼ tsp black pepper
  • 6
    This recipe will make about 10 cups of gazpacho; combine vegetables and liquid in batches to best fit your blender. 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.
  • 7
    Preheat a large skillet over medium-high heat.
  • 8
    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.
    1 ½ lb sea scallops
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Working in batches, carefully add the scallops to the hot skillet 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.
  • 10
    Chop chives into small pieces.
  • 11
    To serve, divide chilled gazpacho and scallops between large bowls. Top with chives and a drizzle of olive oil. Enjoy!
    2 tsp extra virgin olive oil