Watermelon and Cucumber Soup with Seared Summer Sea Scallop - alive magazine
Chilled soup is perfect for those hot summer nights and this is a refreshing change of pace from more traditional gazpachos. The acidity and sweetness of the…
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Ingredients
- 8 cups ( 2 L) seedless watermelon, hulled/cubed
- 3 cups (750 mL) cucumber, peeled/cubed
- 1 honeydew melon, hulled/cubed
- 1/4 cup (60 mL) cilantro, chopped
- 1/4 cup (60 mL) dry white wine
- 2 Tbsp (30 mL) honey
- 2 Tbsp (30 mL) grapeseed oil
- 1 Tbsp (15 mL) lemon juice
- Salt
- pepper
- 6 fresh large jumbo scallops
- 3 Tbsp (45 mL) canola oil
- 2 Tbsp (30 mL) extra-virgin olive oil (reserved)
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