Golden Gazpacho With Serrano Chilies And Scallops

Name: Golden Gazpacho With Serrano Chilies And Scallops
Total time: 2 h
Yield: Four servings
Cuisine: spanish
Ingredients: 4 oranges; 5 large yellow tomatoes (red may be substituted); 1/4 cup diced yellow bell pepper; 1/4 cup diced ripe cantaloupe; 1/4 cup diced ripe papaya; 1/4 cup diced ripe mango; 1/3 cup diced chayote, optional; 1/2 cup seeded and diced cucumber; 1 scallion, finely chopped; 3 Serrano chilies, seeded; 2 3/4 cups chicken broth, homemade or low-sodium canned; 1/4 teaspoon saffron; 2 tablespoons fresh lime juice; 1/2 teaspoon kosher salt, plus more to taste; 1/2 pound fresh bay scallops; 1 tablespoon chopped fresh cilant

Recipe from Stephan Pyles

Adapted by Molly O'Neill

Total Time: About 2 hours
Rating: (0)
Comments: Read comments

Featured in: FOOD; THE LIGHT BRIGADE

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four servings

4oranges
5large yellow tomatoes (red may be substituted)
¼cup diced yellow bell pepper
¼cup diced ripe cantaloupe
¼cup diced ripe papaya
¼cup diced ripe mango
⅓cup diced chayote, optional
½cup seeded and diced cucumber
1scallion, finely chopped
3Serrano chilies, seeded
2¾cups chicken broth, homemade or low-sodium canned
¼teaspoon saffron
2tablespoons fresh lime juice
½teaspoon kosher salt, plus more to taste
½pound fresh bay scallops
1tablespoon chopped fresh cilant

Ingredient Substitution Guide

Preparation

Step 1
Remove the zest of 1 of the oranges with a vegetable peeler. Finely chop the zest and set aside. Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to ¼ cup, about 15 minutes. Let cool.
Step 2
Blanch the tomatoes in boiling water for 10 seconds. Slip off the skins, then seed and dice. Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion. Set aside.
Step 3
Puree the chilies with ¾ cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
Step 4
Place half of the tomato mixture in a blender or food processor and puree until smooth. Stir into the remaining tomato mixture. Strain the chili mixture into the tomato mixture. Stir in the reserved orange juice, the lime juice and the salt. Refrigerate at least 1 hour.
Step 5
Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute. Drain and let cool. Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
Step 6
Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.