Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
The umami from the scallops and the tanginess from the tomato salad blends well to whet your diners' appetites. The watermelon gazpacho provides a refreshing aftertaste to the dish, with Hellmann's Charred Tomato and Capers Dressing giving the dish a hint of charredness.

Ingredients
Scallop Mi-Cuit, Heirloom Tomato Salad, Watermelon Charred Tomato Gazpacho
Calculate Dish Cost
Scallop Mi-Cuit
Watermelon Charred Tomato Gazpacho


Heirloom Tomato Salad
Scallop Mi-Cuit
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Scallop 300.0 g
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Lemon Zest 2.0 g
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Extra Virgin Olive Oil 15.0 g
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Sea Salt 2.0 g
Watermelon Charred Tomato Gazpacho
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Watermelon Juice 300.0 ml
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Anchovies, chopped 20.0 g
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Extra Virgin Olive Oil 200.0 ml
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Sea Salt 2.0 g
Heirloom Tomato Salad
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Heirloom Tomatoes, blanched and peeled 400.0 g
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Rocket Leaves, washed and pat dry 40.0 g
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Basil, washed and pat dry 10.0 g
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Extra Virgin Olive Oil 40.0 g
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Sea Salt 4.0 g
Preparation
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Scallop Mi-Cuit
- Sear scallops in a pan till medium and set aside.
- Slice them into 3 slices and drizzle with extra virgin olive oil, lemon zest and sea salt.
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Watermelon Charred Tomato Gazpacho
- Mix well ingredients except olive oil in a mixing bowl.
- Slowly whisk in olive oil once mixture is well mixed.
- Set aside.
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Heirloom Tomato Salad
- In a mixing bowl, mix well all the ingredients and set aside.
- Plate and assemble.