Almond gazpacho with seared scallops and parsley oil

Almond gazpacho with seared scallops and parsley oil

By
From
Taste of Australia
Serves
4 as an appetiser
Prep
10 mins
Cooking time
3 mins
Photographer
Stuart Scott

I will never forget my first taste of almond gazpacho – I was entranced by the flavour and texture. I first created this recipe to be served in a shot glass for my TV special, Lyndey’s Cracking Christmas, but it translates beautifully into an appetiser.

Ingredients

Quantity Ingredient
220g white sourdough bread, crusts removed, cut into cubes
155g blanched almonds
2 garlic cloves, peeled
1 teaspoon sea salt flakes
60ml sherry vinegar, or to taste
125ml extra-virgin olive oil, plus 1 tablespoon extra for frying
salt
freshly ground black pepper
12 scallops, without roe

Parsley oil

Quantity Ingredient
30g flat-leaf parsley leaves
60ml extra-virgin olive oil

Method

  1. For the parsley oil, bring a small saucepan of water to the boil. Add the parsley leaves and boil for 15 seconds. Drain and refresh under cold running water. Squeeze the parsley leaves dry using paper towel. In a food processor, blend the parsley leaves and oil until smooth. Drain through a fine sieve and discard the parsley pulp.
  2. Soak the bread briefly in 500 ml water. Using a blender, finely chop the almonds, garlic and sea salt flakes. Add the bread with the soaking water and blend to a smooth paste. With the motor running, add the sherry vinegar and the 125 ml oil in a thin, steady stream. Season to taste with salt and pepper. Refrigerate for at least an hour before serving. (This can be made up to a day ahead.)
  3. To serve, heat the extra tablespoon of oil in a small frying pan over high heat. Season the scallops with salt and pepper. Cook the scallops for 1 minute each side or until caramelised and just opaque.
  4. Pour the chilled gazpacho into soup bowls and top with the scallops and a drizzle of parsley oil.

Wine

  • Sherry is a classic match for soup, especially one like this that is Spanish-inspired. Note that Australian sherry is now known as apera.

Lyndey’s note

  • In Australia sea scallops have the orange roe on them. Saucer scallops are usually sold roe-off and on the shell. It’s really up to you which you use.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again