Healthy Recipes Healthy Soup Recipes Healthy Cold Soup Recipes Healthy Gazpacho Recipes Gazpacho with Scallop Skewers Be the first to rate & review! We give this classic summer soup a protein-packed upgrade by pairing it with skewers of grilled scallops seasoned with citrusy compound butter. Make a little extra to spread on grilled bread to serve alongside. By Joy Howard Joy Howard Instagram Website Joy Howard is a cookbook author, food stylist, and recipe developer. She writes a regular column about cooking with kids for the print edition of EatingWell, is the author of Disney Eats, and is a frequent contributor to America's Test Kitchen and Parents, among other brands and publishers. EatingWell's Editorial Guidelines Published on June 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Active Time: 40 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Egg Free Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 5 cups chopped tomatoes (about 5 medium) 1 ½ cups chopped bell pepper 1 ½ cups chopped English cucumber ½ cup chopped red onion ¼ cup chopped fresh cilantro 2 cloves garlic, sliced 2 tablespoons red-wine vinegar ¼ teaspoon salt ½ teaspoon ground pepper plus 1/8 teaspoon, divided 1 cup cubed whole-wheat country bread (crust removed) 2 tablespoons extra-virgin olive oil 1 ¼ pounds dry sea scallops (see Tip), tough side muscle removed 2 tablespoons unsalted butter, softened ½ teaspoon grated lime zest Directions Combine tomatoes, bell pepper, cucumber, onion, cilantro, garlic, vinegar, salt and 1/2 teaspoon pepper in a blender. Pulse until finely chopped. Transfer 1 cup of the mixture to a large bowl. Add bread and oil to the blender and blend until smooth. Transfer to the bowl, stir, cover and refrigerate for up to 2 days. When ready to serve, preheat grill to medium-high. Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes. Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops. Equipment Eight 6-inch skewers Tip As their names suggest, small bay scallops are found in shallow waters whereas large sea scallops are found deeper in the ocean. The larger version is best for skewering and grilling. All scallops get a Best Choice or Good Alternative rating from SeafoodWatch.org. Farmed scallops are the most sustainable; look for Marine Stewardship Council certification on wild scallops to ensure they're harvested using eco-friendly practices. To make ahead Refrigerate gazpacho (Step 1) for up to 2 days. Rate it Print Nutrition Facts (per serving) 313 Calories 14g Fat 24g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 313 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 5g 18% Total Sugars 9g Protein 21g 42% Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 49mg 16% Vitamin A 3367IU 67% Sodium 763mg 33% Potassium 877mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved