HEIRLOOM TOMATO AND WATERMELON GAZPACHO WITH SCALLOPS CRUDO

TGM_GAZPACHO_BIG

 

THE GRAND MARLIN
Gregg McCarthy and Matt McCarthy




Gazpacho:
2 heirloom tomatoes, cored and seeded
1 ½ cups diced watermelon
1 red bell pepper, rough chopped
½ cucumber, peeled and seeded
1 lime, juiced
1 Serrano pepper, seeded
½ bunch cilantro with stems, rough chopped
1 Tbsp. salt
½ cup olive oil

Blend all ingredients in a blender.

Watermelon Salsa:
¼ cup small diced watermelon
½ lime zest
½ lime segments, diced fine
2 Tbsp. fine diced cucumber

Mix all ingredients together.

Garnish:
1 red radish, cut in half, thinly sliced
1 serrano pepper, fine dice
Cilantro leaves or micro greens for garnish
Extra virgin olive oil to drizzle on top.

2 sea scallops, sliced thin crosswise

To serve, ladle gazpacho on plate, top with scallop slices; add watermelon salsa and top with garnishes.