Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds tomatoes, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons avocado oil
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 16 fresh sea scallops
• 1 avocado - peeled, pitted and diced
• freshly ground black pepper to taste
• 8 basil leaves, torn into pieces

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chopped tomatoes, balsamic vinegar, avocado oil and salt in a blender and purée until completely smooth.

2. Taste the soup, adjust the seasoning with black pepper, then refrigerate it until well chilled, at least 2 hours.

3. Pat the sea scallops dry with paper towels and season them lightly with black pepper.

4. Heat the vegetable oil in a large skillet over high heat until shimmering, then add the scallops in a single layer without crowding.

5. Sear the scallops for 2 to 3 minutes per side until deep golden and opaque in the center, reaching 145°F (63°C) internally.

6. Ladle the chilled soup into bowls and top each with scallops, diced avocado and torn basil leaves.

7. Finish each bowl with a final grinding of black pepper and serve immediately.