Chunky Gazpacho Salad With Citrus Scallops

• 1 garlic clove
• 1 teaspoon salt
• 3 medium tomatoes
• 1 cup red bell pepper
• 12 cup cucumber
• 12 cup shallot
• 2 tablespoons sherry wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1 lb scallops
• 1 tablespoon extra virgin olive oil

1. Cucumbers--peel/seed & dice.
2. Bell pepper--core/seed & dice.
3. In a small bowl mash garlic and salt until pasty & scrape into a large mixing bowl.
4. Core tomatoes and 1/2 vertically.
5. Discard seeds.
6. Chop tomatoes into 1/4-inch cubes.
7. Place tomatoes into bowl with garlic and add bell peppers, cucumbers, onions, vinegar & oil.
8. Let stand for 5 minute Allow veggies to give off their juices.
9. Season to taste wit Salt and Pepper.
10. Pat scallops dry; season with salt.
11. Grill scallops 2 min per side or pan saute scallops by warming 1 tbs.
12. extra virgin olive oil into non-stick skillet over high heat & cook 2 min per side.
13. Brown on the outside - tender in the middle.
14. Divide gazpacho between 2 bowl & top with scallops & squeeze lime juice over top.
15. ** Use BEEFSTEAK tomatoes instead of plum--easier to chop!

garlic, salt, tomatoes, red bell pepper, cucumber, shallot, sherry wine vinegar, extra virgin olive oil, lime juice, extra virgin olive oil

Taken from www.food.com/recipe/chunky-gazpacho-salad-with-citrus-scallops-222810 (may not work)