Ekone Smoked Scallop-studded Melon Gazpacho | Taylor Shellfish Farms

Ingredients

• 6 Persian cucumbers, peeled and roughly chopped
• 1 honeydew melon (or around three cups), peeled, seeded and roughly chopped
• ½ cup fresh mint, roughly chopped
• ½ cup fresh basil, roughly chopped
• ¼ cup fresh oregano, roughly chopped
• 1 lemon freshly squeezed lemon juice, plus the zest for garnish
• 1 ½ cup Greek or full fat Greek yogurt
• Honey to taste
• 2 teaspoons kosher salt
• 1 4oz bag Ekone Smoked Scallops , roughly torn apart
• 2 teaspoons za'atar
• ¼ cup Pine Nuts, lightly roasted
• 1 tablespoon Olive Oil
• ¼ cup Edible flowers
• 1 teaspoon flake salt