Get ready to tantalize your taste buds with a burst of freshness! This recipe puts a delightful spin on our beloved Portico Simply scallops. With the crispness of asparagus and the sweetness of English peas, this gazpacho is the perfect way to kick off the New Year!
- Bring 2 pots of water to a boil, generously seasoning with salt. Have two ice baths set aside for blanching. Trim the bottom white part of the asparagus. Once the water reaches a boil, reduce the heat to a simmer and place the asparagus and English peas into the separate pots of hot water for 45 seconds. After blanching, immediately transfer them to each ice bath.
- Reserve a portion of the blanched asparagus, and English peas for garnishing when plating. In a blender, combine the remaining asparagus, English peas, cucumber, avocado, serrano pepper, olive oil, shallot, cilantro, lime juice, and coconut milk. Blend until smooth, adding water gradually as needed.
- Heat up a sauté pan and add oil. Season with salt and pepper the dried and cleaned scallops, then sear for approximately 60–90 seconds until they achieve a golden brown color. Flip and cook for an additional 30 seconds. Allow scallops to rest for 1 minute before serving.
- Plating Presentation: Pour 1 cup of asparagus and pea gazpacho into a bowl. Arrange scallops, cucumber, asparagus, English peas, and micro greens on top. Finish with a dash of chili oil, and season with salt and pepper to taste.
Ingredient availability varies by location*
To add more scallops, you can use 10/20 scallops as a substitute. Best served room temperature.