Ingredients
For the watermelon gazpacho:
2 medium size tomatoes
2 inch watermelon triangles, 1 thickness
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
¼ green hot chili
¼ tsp black pepper, crushed
Atlantic sea salt to taste
For the dish:
2 ½ pieces of scallops, thinly sliced
⅛ green hot chili, thinly sliced
8 - 10 cilantro leaves, separated
1 tbsp extra virgin olive oil
¼ Juice from lemon
Atlantic sea salt to taste
Watermelon gazpacho
Tools
Blender
Sieve
Knife
Cutting board
Directions
Step 1
Start by making the gazpacho: in a blender add the watermelon, tomatoes, chili, sherry vinegar, sea salt, black pepper and olive oil. Blend to a smooth juice, and correct flavors.
2 medium size tomatoes
2 inch watermelon triangles, 1 thickness
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
¼ green hot chili
¼ tsp black pepper, crushed
Atlantic sea salt to taste
Step 2
Transfer the juice through a fine sieve.
Step 3
Slice the scallops into thin slices and arrange them on a flat plate.
2 ½ pieces of scallops, thinly sliced
Step 4
Drizzle the watermelon gazpacho between the scallop slices.
Watermelon gazpacho
Step 5
Decorate each piece of scallop with a super thin slice of chili and cilantro leaves. Add Atlantic sea salt on top of each scallop slice.
8 - 10 cilantro leaves, separated
⅛ green hot chili, thinly sliced
Atlantic sea salt to taste
Step 6
Drizzle olive oil and squeeze lemon on top.
1 tbsp extra virgin olive oil
¼ Juice from lemon
Step 7
YASSS!
