Description
I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.
Ingredients
- 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
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 2 hrs 15 mins
Servings: 4