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.
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)