Introduction
This Stone Fruit Gazpacho with Scallops is a refreshing, summer-inspired dish that marries the delicate flavors of seasonal stone fruits with the buttery texture and mild sweetness of fresh scallops. The vibrant colors and unique blend make it a perfect addition to any warm day meal or elegant dinner gathering.
Tips for this recipe
To ensure the best flavor, use ripe stone fruits at their peak of sweetness. Pureeing them with watermelon adds natural sweetness and a pleasing texture to your gazpacho. For scallops, seasoning lightly is key—too much can overpower their subtle taste.
Why you will love this recipe
This Stone Fruit Gazpacho with Scallops offers a unique culinary experience that combines the best of summer’s fruit harvest and seafood without being overly complex or heavy. Its bright, refreshing taste is sure to leave you wanting more after your first bite.
Ingredients
– 1 pound white peaches, pitted
– 1 pound sour plums, pitted
– 2 cups cubed yellow (or red) seedless watermelon
– 1 clove garlic, coarsely chopped
– 1 shallot, coarsely chopped
– 1 tablespoon Champagne vinegar
– 1 cup plus 3-4 tablespoons fruity olive oil
– Salt
– Freshly ground black pepper
– 4 jumbo diver scallops
– Espelette pepper (optional)
– A few sprigs of fresh thyme (with blossoms if possible)
Adviced equipments
– Blender: For creating a smooth, well-emulsified gazpacho.
– Mixing Bowls: Essential for ingredient preparation and mixing components of the dish.
– Cutting Board: To safely chop stone fruits without contaminating surfaces.
– Knife: Required for chopping both stone fruit and potentially scaling scallops, if needed.
– Scallop Strainer or Scalpers: Useful in the preparation of fresh, uncultured scallops by removing impurities.
– Large Pot with Lid: Ideal for cooking the gazpacho base and possibly boiling scallops if they’re not pre-cooked.
– Serving Dish or Bowls: For presenting this dish in an elegant fashion that complements its refreshing nature.
– Food Processor (Optional): An alternative to the blender for pureeing fruit, should a blender be unavailable.
History of the recipe
Originating from traditional Spanish gazpacho, this dish takes on new life with the inclusion of stone fruits and scallops, showcasing how regional flavors can evolve over time while retaining their core identity. The fusion of fruit puree with seafood highlights a contemporary approach to classic recipes, bridging culinary traditions from land and sea.
Fun facts about this recipe
Beyond its delightful flavors, Stone Fruit Gazpacho with Scallops reflects an inventive take on gazpacho that’s typically associated with tomatoes in Spain. The use of stone fruits introduces a fresh twist while maintaining the essence of a chilled soup perfect for summer cookouts or light meals. Incorporating scallops, which are often enjoyed raw in dishes like seared scallops over rice, adds an unexpected yet harmonious element to this innovative recipe.
