Appetizer & First Course, Fish & Seafood
Heirloom Tomato Gazpacho with Grilled Prawns & Scallops
Garnished with Saffron and Basil Oil
Heirloom Tomato Gazpacho
½ cup Riesling
½ cup basil leaves
3 ½ cups tomato juice
3 cup red Heirloom tomatoes, seeded and diced
3½ cup red onions, diced
½ serrano chili, seeds removed and chopped
2 cloves garlic, chopped
1 poblano pepper, seeds removed and diced
1 cucumber, peeled, seeded and diced
2 green onions, chopped
½ cup red wine vinegar
1 tsp cumin seed, toasted and ground
1 tsp coriander seed, toasted and ground
¼ cup extra virgin olive oil
Salt and pepper, to taste
8 sea scallops
8 large prawns
Juice of ½ lemon
¼ cup chopped assorted fresh herbs: chives, basil, parsley, tarragon
Bring the wine to a boil in a non-reactive saucepan; remove from heat and add the basil leaves. Let steep for 15 minutes and strain. Combine with tomato juice; set aside.
Puree next 7 ingredients in a blender until smooth; transfer to a large bowl. Add the wine/tomato juice, red wine vinegar, spices, and olive oil; whisk to combine. Season to taste with salt and pepper. Adjust heat by adding more serrano pepper and red wine vinegar if desired. Refrigerate until served.
Heat the grill to medium-high heat. Coat the scallops and prawns lightly with olive oil and skewer. Salt and pepper lightly, then grill until cooked through. Drizzle with lemon juice just before serving.
Ladle soup in bowls or martini glasses, and arrange a prawn and scallop in each. Drizzle with saffron oil and basil oil, then sprinkle with fresh herbs.