- 1 pound Peaches, pitted
- 1 pound Plums, pitted
- 1 jar Cookwell & Company Watermelon Vinaigrette
- 1 clove Garlic, chopped
- 1 Shallot, chopped
- 1 cup Ottavio Olive Oil
- 4 Jumbo Scallops
- Sea Salt
- Adams Reserve Thyme
Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.
Place in refrigerator to chill.
Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme.
Sear on each side about 2-3 minutes, depending upon thickness.
Place Gazpacho in 4 bowls, placing Scallop in center of each bowl. Serve with Crusty Artisan Bread.