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Chilled Red Bell Pepper Soup and Avocado Tartar

Serving Size - 6
Prepared By - Sarah
Recipe Rating
Printer Friendly Recipe

CHILLED SOUP:
2 medium tomatoes
2 red bell peppers
4 tablespoons extra virgin olive oil
2 shallots, finely chopped
8 ounces canned pimentos
1 slice white bread, crumbled
1/2 tablespoon Balsamic vinegar
3 cups tomato juice
Salt and freshly ground black pepper
SCALLOPS:
6 jumbo scallops
1 tablespoon virgin olive oil
Salt and freshly ground black pepper
AVOCADO TOWER:
2 avocados, peeled and chopped
Juice of 1 lemon
GARNISH:
1/4 bunch basil, finely julienned

Preheat oven to 350"F. Fill a small pan with water and bring to a boil. Using a sharp knife, gently tear the skin of the tomatoes lengthwise in a couple of spots and place in the boiling water for about 3 minutes. Place tomatoes in ice water for 2 minutes or until the skin starts separating from the tomato. Peel, cut in half and take off seeds using a small spoon. Slice and dice tomatoes. Place the red peppers in an ovenproof dish, drizzle with 2 tablespoons of olive oil. Roast for 20 minutes or until brown and blistery. Remove peppers from oven. Place them into a small bowl and cover with plastic wrap. Asmall, tightly closed paper bag will do also. This loosens the skins and eases peeling. Finely dice the peppers. In a large pan over medium heat, warm remaining olive oil; add shallots and saute for about 3 minutes or until shallots are tender and translucent. Add pimentos and saute for 3 minutes. Add bread crumbs, vinegar, tomatoes and tomato juice. Transfer into a blender, including roasted peppers, and blend until smooth. Adjust seasoning with salt and pepper. Cover and refrigerate for 2 hours. Pat dry and season sea scallops. In a saucepan, over medium heat, warm oil and saute scallops until firm and opaque, about two minutes on each side. Peel and dice avocados. Mix with lemon juice. Using a biscuit cutter or small round cookie cutter as a mold, tightly pack avocado in, being careful not to mash it. Remove mold and pour an equal amount of soup in each bowl (a soup or pasta bowl may be used). Top each avocado "tower" with a sauteed jumbo scallop. Garnish each tower with julienned basil.