Pan Grilled Scallops on Green Gazpacho
Ingredients
- 4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced
- 3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced
- 3 green onions, finely diced
- 1 clove garlic, peeled and minced
- 1/4 cup olive oil
- Coarse or kosher salt
- Freshly ground black pepper
- 5 sea scallops, shells reserved
- Canola Oil, for frying
- Olive oil, for drizzling
- Salt and freshly ground black pepper
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