Chilled Tomato Soup with Seared Scallops

    25 minutes

    This is a chilled tomato soup with seared scallops, avocado and ripped basil. I use a shallow bowl to serve so that the scallops can be seen rather than sinking to the bottom.

    4 people made this

    Serves: 3 

    • 1kg fresh tomatoes
    • 12 fresh scallops
    • 50mls avocado oil
    • 1 avocado, diced into small cubes
    • 35ml balsamic vinegar
    • 1 teaspoon plain salt
    • basil leaves, ripped
    • 1 tablespoon cooking oil
    • ground pepper

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. In a blender blend the tomatoes, salt, avocado oil and the balsamic vinegar until very smooth then strain into a bowl so all the skins and seeds are removed. Chill the soup in the refrigerator until needed. This can be made the day before.
    2. When ready to serve rip some basil leaves and soak them in some water then set a frying pan onto high.
    3. Heat the oil in a frying pan and when the oil starts to smoke sear the scallops only around one minute on each side then switch off the frying pan and allow them to heat through from the heat that is left in the frying pan.
    4. Ladle the soup into the bowls. Sprinkle the soup with the diced avocado, ripped basil, ground pepper and 4 scallops for each person. Drizzle a little more avocado oil over the soup and you are ready to serve.

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    Reviews in English (4)


    Loved everything in this dish! The only thing I did differently was I didn't strain the soup (I didn't want to waste anything). Next time I won't add as much balsamic vinigrette  -  07 Dec 2010  (Review from Allrecipes USA and Canada)


    I used 2 cans of diced tomatoes because that's what I had and used basil oil and olive oil. My husband and I both loved it and will make it again!  -  24 May 2011  (Review from Allrecipes USA and Canada)


    This was pretty tasty and light. I used bay scallops instead of sea scallops which wound up being a mistake. Trust me- splurge on the more expensive sea scallops.  -  25 Aug 2011  (Review from Allrecipes USA and Canada)